Greek Yoghurt Flatbreads

Soft, simple flatbreads made with Greek yoghurt and pantry staples. Quick to cook, easy to freeze, and perfect for serving alongside curries, pulled meats, or warm family dinners.

Some recipes earn their place because they are simply useful. These flatbreads are mixed from a few everyday ingredients, rolled out quickly, and cooked in a hot pan until soft, warm, and ready for the table.

They are especially good to have on hand when the freezer is being filled and meals need to stretch a little further. Warm from the pan, they are comforting and generous. Later on, they reheat beautifully and work just as well with curries, slow cooked meats, or a bowl of something hearty from the stove.

Prep: 15 min · Cook: 15 min · Yield: Flatbreads · Cuisine: Mediterranean · Category: Bread

Ingredients

Greek Yoghurt Flatbreads

• 2 cups plain flour, plus extra for dusting
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup Greek yoghurt
• 1 to 2 tablespoons olive oil, optional, for a softer dough
• Extra olive oil or butter, for brushing after cooking, optional

Method

1. Add the flour, baking powder, and salt to a large bowl. Stir to combine.
2. Add the Greek yoghurt and olive oil if using.
3. Mix with a spoon or your hands until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth. Add a little extra flour if it feels too sticky, but keep the dough soft.
5. Place the dough back in the bowl or cover it on the bench.
6. Let it rest for 20 minutes. This makes it easier to roll.
7. Divide the dough into 8 equal pieces.
8. Roll each piece into a ball.
9. On a lightly floured surface, roll each ball into a rough round or oval about 3 to 4 mm thick.
10. Heat a large frying pan or skillet over medium to medium-high heat.
11. Place one flatbread into the dry pan.
12. Cook for 1 to 2 minutes on the first side, until bubbles appear and golden patches form underneath.
13. Flip and cook the other side for another 1 to 2 minutes.
14. Repeat with the remaining dough.
15. Stack the cooked flatbreads in a clean tea towel as you go to keep them soft.
16. Brush lightly with olive oil or melted butter if you like.
17. Serve warm.

Cook’s Notes

Greek yoghurt can vary in thickness, so add flour gradually if the dough feels very sticky.

The dough should stay soft. Too much flour will make the flatbreads dry.

A hot pan gives the best colour and soft blistering, but if the pan is too hot the outside will catch before the inside cooks through.

Keep the cooked flatbreads wrapped in a clean tea towel while you finish the batch.

These freeze very well. Cool completely, stack with baking paper between each one, and freeze in a sealed bag or container.

Reheat in a dry pan, microwave, or wrapped in foil in the oven until warm.

Serving Suggestion

Serve with Chicken, Cauliflower and Potato Curry

Serve alongside Slow Pulled Beef with Sweet Paprika and Garlic

Use for wraps with leftover taco beef

Tear and serve with dips, soups, or casseroles

The Grace Table Tip

A batch of these flatbreads in the freezer makes dinner feel far easier. Pull out only what you need, warm them through, and serve with curries, pulled beef, or a bowl of something hearty from the stove.