3 Ingredient Yogurt Flatbread

5 from 3 votes

These 3 Ingredient Yogurt Flatbreads are the quickest, easiest breads you’ll ever make.

Course: Side Dish

Servings:

Preheat oven: Preheat the oven to 200°C / 400°F
Bake: Slice the top off the garlic so the cloves are exposed. Place the garlic into a small baking dish with a lid or onto a sheet of alfoil. Drizzle with olive oil and sprinkle with a pinch of salt. Once the garlic is cooked, allow it to slightly cool and then squeeze out the cloves.
Garlic butter: Combine the garlic cloves and butter into a small pot and cook on a low heat until the butter is melted. You can also do this step in the microwave! Add the parsley to the garlic butter and stir through.

Mix flour and yoghurt: In a large bowl combine the flour, yoghurt, 1 teaspoon of olive oil and a pinch of salt. Using your hands or a wooden spoon, mix the ingredients together until a shaggy dough forms.
Knead: Transfer the dough to a clean, lightly floured working surface and the knead the dough for 2 – 3 minutes or until smooth and there are no wet parts. If the dough is too sticky, sprinkle with a little extra flour. Cover the dough and leave to rest for 10 minutes.
Divide: Using a bench scraper or knife, divide the dough into 4 equal portions.
Roll: Dust your working surface with flour and roll the dough out with a rolling pin into 16 – 18cm circles. The dough should be ½ inch thick.
Stuff (if using cheese): Sprinkle a large amount of cheese onto the dough and then tuck the cheese in by folding the edges of the dough over until you have a little pocket. If you are not using cheese, still fold the edges over until you have a pocket.
Fry: Heat a frypan over a medium – high heat and drizzle 1 tablespoon of olive oil into it. Bring the olive oil to heat. Add one flatbread to the pan and fry for 2 – 3 minutes on each side or until crispy and golden. The bread will also puff up indicating that it’s ready!
Drizzle: Transfer the flatbread to a plate and drizzle with lots of garlic butter while it’s still warm. Serve immediately.

Use self-raising flour, not plain flour. This is what gives the flatbreads their lift and softness. If you only have plain flour, add 2 teaspoons of baking powder per cup of flour.
Thick yoghurt works best. A full-fat Greek yoghurt makes the dough easier to handle and gives the softest result. If your yoghurt is runny, start with less and add more as needed.
Don’t overwork the dough. Mix until it just comes together. Over-kneading can make the flatbreads tough.
Dust lightly with flour. Too much flour when rolling will make them dry; too little and they’ll stick. Slowly incorporate more flour if your dough is too sticky!
Cook on a hot pan with olive oil. A cast iron or heavy pan drizzled with olive oil gives the best colour and those little charred spots.
Cover them straight off the pan. Stack the cooked flatbreads and cover with a clean tea towel to keep them soft and warm.
Add garlic butter or cheese for extras. Brush with garlic butter once they come off the heat or stuff them with cheese before cooking for a more indulgent version