Two Ingredient Flatbreads
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250g self raising flour (plus some for dusting)
- 250g Greek yoghurt (I used 0% fat)
Method
- Add your self-raising flour and Greek yoghurt to a bowl and combine with a fork. Dust your surface with some flour and knead the mixture for a few minutes.
- Form a ball with the dough and flatten. Cut the ball into four or eight (depending how small you like the flatbreads)
- Flatten using a rolling pin and then transfer onto pan (medium-high heat). Cook for 2-3 minutes on each side.