These easy yogurt flatbreads are thick, soft, and chewy. Follow this simple, no-yeast recipe with step-by-step photos to make a delicious batch of homemade flatbread!
INGREDIENTS
- 500 g plain flour (all-purpose flour)
- 1 tablespoon baking powder
- 1 tablespoon coarse sea salt (preferably Maldon sea salt)
- 500 g plain/natural yogurt (full fat)
- Vegetable oil for frying
INSTRUCTIONS
Prepare the dough
- In a food processor, combine the flour, baking powder, salt, and yogurt. Pulse until the mixture forms a soft dough.
- Sprinkle some flour on your work surface and transfer the dough onto it.
Form the flatbreads
- Gently knead the dough for a few moments until it becomes a soft, non-sticky ball. Add extra flour if needed.
- Shape the dough into a log and divide it into 12 portions, or more for smaller flatbreads.
- Roll each portion into a round or oblong shape, about 5 mm thick, adjusting as needed for your desired size and thickness.
Cook the flatbreads
- Heat a non-stick frying or crêpe pan over medium-high heat and add about 1 teaspoon of vegetable oil.
- Place one piece of dough into the pan. While it cooks on one side, brush the uncooked side with oil using a pastry or silicone brush.
- When the bottom is golden and bubbles form on top (about 2-3 minutes), flip the flatbread.
Cook the other side for 1-2 minutes until golden. The color may be uneven due to the air bubbles. Repeat the process for the remaining dough portions.
Serve the flatbreads warm for the best taste and texture!
