Greek yogurt's lactic acid reacts with self-raising flour to create bubbles without yeast—ancient fermentation meets modern convenience.
2-ingredient Flatbread
A simple flatbread recipe using self-raising flour and Greek yogurt, perfect for quick meals or as a pizza base.
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 200g greek yoghurt
- 200g self raising flour
👨🍳 Instructions
- 1
Mix the flour and yoghurt in a large bowl until it comes together as a dough. Add a handful more flour if too sticky to handle.
- 2
Either roll out on a floured surface into one large flatbread or shape into little ones about 1cm deep.
- 3
Place them in a dry frying pan and cook for a couple of minutes, then flip.
- 4
Cook for 2-3 minutes each side until golden.
- 5
Add toppings of choice, such as garlic butter and herbs.
💡 Pro Tips
- ✓Use Greek yogurt with 10% fat content for optimal dough elasticity - the fat lubricates gluten strands while acid tenderizes, creating the perfect chewy-tender texture balance.
- ✓Preheat your dry pan to medium heat (300-325°F surface temp) before adding flatbread - this creates immediate steam from yogurt moisture, forming the characteristic bubbled surface.
- ✓Roll flatbreads to exactly 1cm thickness because thinner breaks apart from steam expansion while thicker won't cook through in the 4-6 minute total cook time.
- ✓Don't flip until you see the edges set and bubbles form on top (90-120 seconds) - premature flipping prevents proper steam pockets from developing.
- ✓Add 2-3g salt per 200g flour to enhance gluten development and balance the yogurt's tanginess, creating better structure and flavor depth.
Share this recipe
Prep
0
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Greek yogurt's lactic acid reacts with self-raising flour to create bubbles without yeast—ancient fermentation meets modern convenience.
2-ingredient Flatbread
A simple flatbread recipe using self-raising flour and Greek yogurt, perfect for quick meals or as a pizza base.
📝 Ingredients
Shopping List
- 200g greek yoghurt
- 200g self raising flour
👨🍳 Instructions
- 1
Mix the flour and yoghurt in a large bowl until it comes together as a dough. Add a handful more flour if too sticky to handle.
- 2
Either roll out on a floured surface into one large flatbread or shape into little ones about 1cm deep.
- 3
Place them in a dry frying pan and cook for a couple of minutes, then flip.
- 4
Cook for 2-3 minutes each side until golden.
- 5
Add toppings of choice, such as garlic butter and herbs.
💡 Pro Tips
- ✓Use Greek yogurt with 10% fat content for optimal dough elasticity - the fat lubricates gluten strands while acid tenderizes, creating the perfect chewy-tender texture balance.
- ✓Preheat your dry pan to medium heat (300-325°F surface temp) before adding flatbread - this creates immediate steam from yogurt moisture, forming the characteristic bubbled surface.
- ✓Roll flatbreads to exactly 1cm thickness because thinner breaks apart from steam expansion while thicker won't cook through in the 4-6 minute total cook time.
- ✓Don't flip until you see the edges set and bubbles form on top (90-120 seconds) - premature flipping prevents proper steam pockets from developing.
- ✓Add 2-3g salt per 200g flour to enhance gluten development and balance the yogurt's tanginess, creating better structure and flavor depth.