Description
Learn how to make fluffy and soft yogurt flatbread with just 2 simple ingredients. This easy no-yeast recipe is perfect for wraps, dipping, or enjoying on its own.
Ingredients
Units
Scale
For the flatbread:
- 3/4 cup plain Greek yogurt – I’ve used non-fat
- 1 cup self-raising flour (or plain all-purpose flour)
- 1 teaspoon baking powder (only add if using all-purpose flour)
- Pinch of salt
- Olive oil spray for cooking
Instructions
- In a large bowl, add the flour and stir through a pinch of salt. *If using plain all-purpose flour, also add in the baking powder
Add the yogurt and stir together with a wooden spoon. Then using one hand mix together in the bowl until it forms one rough ball
- Transfer dough to a clean lightly floured surface/table. Knead with your hands for 3-5 minutes until you achieve a smooth ball. *If it’s too sticky or wet, sprinkle lightly with flour as needed
Allow the dough to rest for 10 minutes
- Cut the dough into 4 equal pieces and roll them into balls
Dust the table with flour, using a rolling pin flatten the dough to create a flat circle shape approx 16-18cms / 6-7inches. *Remember to keep sprinkling flour on the dough and flip it upside down whilst rolling it flat
- Heat a pan over medium-high heat and add a few sprays of olive oil spray (or lightly brush with oil). Add one dough and cook for 2-3 minutes until you start to see some bubbles appear
Lift one of the corners and once golden brown, gently flip using a spatula. Cook the second side for 1-2 minutes. Once it puffs up and golden, it’s ready!
- Transfer the flatbread to a plate and continue the above step for the remaining pieces. To keep them warm, cover with a clean kitchen towel or aluminum foil
Nutrition
- Serving Size: 1 flatbread
- Calories: 175
- Sugar: 2g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 2mg
