Easy Flatbread Recipe (only 2 Ingredients!)
6 standard portions
Source field check Β· Original source retained
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
- 250 g Greek yoghurt ((Β£1.10))
- 250 g self-raising flour ((Β£0.70/6)=(0.12))
- 2 sprays of vegetable oil or rapeseed oil per flatbread
Method
- In a large mixing bowl, add the yoghurt and flour and combine. Turn out on to a floured surface and knead into a dough. If the dough feels too sticky add a little more flour.
- Set the dough to one side and allow to rest for 15β20 minutes.
- After the dough has rested, divide it into eight smaller balls or six larger balls.
- Sprinkle some flour over a work surface and a rolling pin and roll out each ball into a round shape (about half a centimetre thick and to your preferred size).
- Meanwhile, heat a non-stick frying pan over a medium heat for a few minutes, spraying one pump of oil into the pan to stop the flatbreads from sticking. Place a flatbread into the pan and cook for one minute. When bubbles appear on the surface, flip the flatbread and cook for a further minute on the other side. Ensure both sides are golden brown before transferring to a warm plate.
- Continue to cook all the flatbreads in the same way. This will take about 20 minutes, but itβs well worth it!