By Lucy Parissi
4.80 from 5 votes
on Jun 19, 2020, Updated Aug 31, 2023
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These two ingredient flatbreads are super easy, soft and pliable! All you need is flour and yogurt and you can make perfect flatbreads in record time. Serve with most Indian, Greek and Middle Eastern dishes.
No yeast? Try my easy Soda Bread recipe
Serving with curry? Make your meal complete with my Easy Pilau Rice!
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These easy yogurt flatbreads are the Holy Grail… they only use TWO ingredients and they can easily pass for a Greek Flatbread wrapped around souvlaki / chicken gyros or an Indian Naan served with a rich curry dish like Lamb Bhuna or Air Fryer Tandoori Chicken.
What’s more they are SO FREAKING EASY. Sorry for shouting but they really are foolproof!The recipe is simply equal amounts of self raising flour and Greek yogurt – a two ingredient dough recipe popularised by WeightWatchers.
You don’t need any yeast (unlike my Greek Pita Bread recipe) and therefore these are so quick – just mix, add a little resting time, roll out and you are ready to go!Just take a look at the recipe video to see how its done.
You can also add herbs and seasonings if you want to jazz them up a little! I love adding some Nigella seeds (black onion seeds) and brushing with a little melted butter when serving with my favourite easy chicken curry.
A pinch of dried oregano and dusting of paprika are a must if you are serving with Greek dishes.
Cooking these simple yogurt flatbreads is easy peasy too – simply pop them in an oiled hot pan for a couple of minutes and you are done!
The only trick to them is to be sure to control the heat when frying them. If the pan is too hot they can easily scorch – this happens when I use an induction hob. So keep an eye on them and, if you see they are colouring too rapidly, turn the heat down a smidge.
Yogurt Flatbreads Tips & FAQs
- Can I use plain flour? If you are using plain / all purpose flour you need to add 4 teaspoons baking powder and half a teaspoon of salt. Essentially you are creating your own self raising flour which has raising agents and salt built in.
- Can I use natural yogurt? I prefer to use Greek yogurt as it is strained and quite thick. If you use natural yogurt you might need to add a little less. I use 0% fat Greek Yogurt to keep this recipe slimming friendly.
- How long does the dough keep? You can store the dough in a plastic bag in the fridge for 24 hours but I usually prefer to make it fresh.
- Storing and Freezing Cool and store in the fridge for up to two days, pan frying to warm up before serving. Freeze, tightly wrapped and separated by baking paper, for up to three months. Thaw and reheat before serving.
Serving Suggestions
I made this batch to serve with my Easy Slow Cooker Beef Curry, but they would be just as delicious with my Greek dishes, alongside my Falafel or toasted and served with dips. Take a look at my favourite serving suggestions below
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4.80 from 5 votes
Easy Two Ingredient Yogurt Flatbreads
By Lucy Parissi | Supergolden Bakes
These two ingredient yogurt flatbreads are super easy, soft and pliable! All you need is flour and yogurt and you can make perfect flatbreads in record time. Serve with most Indian, Greek and Middle Eastern dishes.
Prep Time: 15 minutes minutes
Cook Time: 4 minutes minutes
Resting Time: 30 minutes minutes
Total Time: 49 minutes minutes
Servings: 8
Ingredients
- 250 g (1 cup) Greek Yogurt
- 250 g (2 cups) self raising flour (see notes if using all purpose /plain flour)
- A little rapeseed oil , to fry
Instructions
Put the flour in a mixing bowl, add the yogurt and mix together to combine.
Use your hands to knead briefly until you have a pliable, soft, non sticky dough.
Mist the bowl with a little oil, add the dough, coat in the oil and cover the bowl. Leave to rest for up to 30 minutes at room temperature.
Divide the dough into 8 sections, each roughly the size of a large egg.
Lightly dust your worktop with flour and roll the dough using a rolling pin to make 8 flatbreads, approximately 16cm/6inches in diameter.
Keep the rolled out flatbreads covered with plastic wrap so they don’t dry out (do not stack them as they might stick).
Heat a non-stick frying pan or skillet over a high heat and add a teaspoon of rapeseed oil.
Lower the heat slightly and pan fry the flatbread for about a minute, until it starts to colour and puff up.
Flip the flatbread over and cook for another 30 seconds or until the surface is covered in brown spots. Repeat until you have cooked them all.
Serve immediately or cool and quickly pan fry to reheat.
Video
Notes
- Can I use plain flour? If you are using plain / all purpose flour you need to add 4 teaspoons baking powder and half a teaspoon of salt. Essentially you are creating your own self raising flour which has raising agents and salt built in.
- Can I use natural yogurt? I prefer to use Greek yogurt as it is strained and quite thick. If you use natural yogurt you might need to add a little less. I use 0% fat Greek Yogurt to keep this recipe slimming friendly.
- How long does the dough keep? You can store the dough in a plastic bag in the fridge for 24 hours but I usually prefer to make it fresh.
- Storing and Freezing Cool and store in the fridge for up to two days, pan frying to warm up before serving. Freeze, tightly wrapped and separated by baking paper, for up to three months. Thaw and reheat before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 41mg | Iron: 1mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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