Homemade Flatbreads {Super Easy Recipe!}

A pile of soft flatbreads, made from scratch, on a white marble surface.

5 from 15 votes

Homemade Flatbreads {Super Easy Recipe!}

Basic ingredients and a simple method make homemade Flatbreads SO worth it. This recipe is quick and easy, giving you super fresh and totally delicious breads to serve in lots of different ways.

Prep Time15

Cook Time10

Total Time30

Course: Side Dish

Cuisine: Family Food

Servings: Flatbreads

Author: Sarah Rossi

Ingredients

450 g Natural yogurt
450 g Self raising flour
1 tsp Baking powder
1/2 tsp Fine sea salt
Extra flour for rolling
30 g Butter For brushing over at the end

Metric - Imperial

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.

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Notes

Storing & reheating: Keep cooked and cooled flatbreads in a zip lock bag in the fridge for up to 3 days, or in the freezer. To reheat, pop in the microwave for 20-30 seconds.

Size of flatbreads: Don’t worry about trying to get your flatbreads to be perfect circles, they’re homemade after all!

Nutrition