This post may contain affiliate links.
Did you know making Flatbreads at home is SO easy to do? A few simple ingredients, a quick method and you have the perfect accompaniment to many dishes. Fresh, homemade and totally delicious.
Mix a few ingredients, give a quick knead, roll out and cook for a few minutes… that is honestly all there is to making your own Flatbreads!
Homemade is always best, but until I realised just how easy it was to make soft Flatbreads, it always seemed sensible (and quicker) to buy the ready made type from the supermarket. Now, I’m a convert.
I make these yeast-free Flatbreads for all kinds of meals – curry nights, barbecues, kebabs and even as a base for homemade pizzas!
Bonus – the main ingredients are natural yoghurt, flour and baking powder too, so they’re super fresh and nutritious.
Why you’ll love this Easy Flatbread recipe
⭐️ Versatile and delicious
⭐️ Quick, easy and no faff
⭐ Homemade is healthier (…and tastier, and cheaper!)
What are Flatbreads?
Flatbreads are made in their own way in different cuisines all over the world, however instead of making ours specific to being a naan, wrap or focaccia etc, we’re making an all-rounder universal Flatbread, which means we can serve it with so many different kinds of meals!
TIP: Make it Greek style and serve with Tzatziki and Doner Kebab, Chicken Souvlaki or Sheet Pan Kebabs. They’re perfect with curries like a Chickpea Curry or Lamb Keema too.
Flatbread Ingredients
- Natural yoghurt – You could use Greek yoghurt too.
- Self raising flour – Also called all purpose flour.
- Baking powder – Just a teaspoon is all we need.
- Sea salt – Fine is best if you have it.
- Extra flour – Just a little needed for dusting the work surface so the dough doesn’t stick.
- Butter – This is for brushing over the bread at the end (optional).
How to make Flatbreads
1. Mix the yoghurt, flour, baking powder and salt together in a bowl until it comes together in a sticky ball.
2. Tip the dough onto a floury surface, then knead until it all comes together, as per the full recipe below.
3. Cut the dough up equally so you end up with 8 pieces.
4. Roll the balls of dough into flat round shapes. Cook each flatbread in a pan on each side until golden and cooked through. Brush with a little melted butter.
Storing
These flatbreads are best served immediately, but they’re also fine to store for later.
In the fridge Keep cooked and cooled flatbreads in a zip lock bag in the fridge for up to 3 days.
In the freezer You can also freeze them if you prefer.
To reheat: Simply reheat in the microwave for 20-30 seconds.
Recipe Tip
Don’t worry about trying to get your flatbreads to be perfect circles, they’re homemade after all!
FAQs
Sure! Simply add a crushed clove of garlic or two to the melted butter and brush it over at the end. Add a little salt and parsley too if you like. Delicious!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Homemade Flatbreads {Super Easy Recipe!}
Ingredients
- 450 g (2 cups) Natural yogurt
- 450 g (2 cups) Self raising flour
- 1 tsp Baking powder
- 1/2 tsp Fine sea salt
- Extra flour for rolling
- 30 g (1 oz) Butter, For brushing over at the end
Instructions
- Mix the yoghurt, flour, baking powder and salt together in a bowl until it comes together in a sticky ball.
- Dust your work surface with a little extra flour and tip the dough on to it then knead for a minute or two until it all comes together nicely.
- Cut the dough in half, both pieces in half again and each piece in half again, so you end up with 8 even pieces.
- Using plenty of extra flour and a well floured rolling pin, roll the balls of dough into flat round shapes. (I cook 2 at a time and roll the next ones whilst they cook.)
- Heat a griddle pan or heavy frying pan until hot and cook each flatbread for about 3 minutes on each side, until golden and cooked through. (You can keep them warm in a low oven if you're not serving them immediately.)
- Brush with a little melted butter.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This recipe was first published here on October 19th, 2018 and was fully updated with a new and improved recipe on January 7th, 2026.
Hiya
I’ve followed your recipes for a while, mainly for inspiration and variety on my usual regulars.
However, just recently I have been trying for a low carb, real food lifestyle to control my weight.
So my question is on the nutrition list, what is the starting point?
Are you giving them as /100g, or as the exact recipes above the list? Or per portion, assuming we eat the same as you?
TIA ⚘️
The nutritional values are per serving Sally.
Hi Sarah,
I loove your slow cooked beef curry, so simple and it taste like take away. I would have loved to garlic naan with it. Can this naan recipe be frozen to last awhile as I would to double it so I don’t have to keep making it. If so, how long does it last in the freezer.
Thank you….