Yoghurt flatbreads
Yoghurt flatbreads are the shortest route to homemade bread: no yeast, no rising, no oven. The dough is raised by baking powder, helped along by the tangy yoghurt, and on a very hot pan steam puffs the breads in under two minutes.
Your own work in that: 0 min.
- Dough 8 min
- Resting 15 min
- Frying 15 min
Step by step
0 / 5 doneMix the dough
Mix the flour with baking powder and salt, add the yoghurt and oil. Stir with a spoon until it comes together, then knead 2–3 minutes on the counter. It should be soft and slightly sticky — do not add more than a spoonful of flour.
Ingredients: 300 g plain flour · 250 g Greek yoghurt · 2 tsp baking powder · 1 tsp salt · 2 tbsp olive oil
Start with a spoon, finish by hand — five minutes in total.Rest the dough
Cover with a cloth and leave for 15 minutes. The gluten relaxes and rolling stops being a fight. Do not leave it much longer — the baking powder has already started working.
Ingredients: 300 g plain flour · 250 g Greek yoghurt · 2 tsp baking powder · 1 tsp salt · 2 tbsp olive oil
Roll them thin
Divide into 6 balls and roll each into an oval 4 mm thick. Dust minimally — excess flour scorches on the pan and tastes bitter.
Ingredients: 300 g plain flour · 250 g Greek yoghurt · 2 tsp baking powder · 1 tsp salt · 2 tbsp olive oil
Cook on a dry pan
Heat a dry pan until very hot. Lay on a bread and cook 90 seconds until it puffs and brown blisters appear, then flip and cook 60 seconds. Cook the breads one at a time — all six take about 15 minutes in total. Keep the finished ones in a cloth.
Ingredients: 300 g plain flour · 250 g Greek yoghurt · 2 tsp baking powder · 1 tsp salt · 2 tbsp olive oil
TipThe bread only puffs on a genuinely hot pan. If it lies flat, turn the heat up.
The bubble in the middle is steam trapped between the layers.Brush with garlic butter
Mix the melted butter with crushed garlic and chopped parsley. Brush the hot breads — only then does the butter soak in instead of sitting on top.
Ingredients: 30 g butter · 1 clove garlic · ¼ bunch parsley
Before you start
Without baking powder
Swap it for half a teaspoon of bicarbonate of soda and add a tablespoon of lemon juice to the yoghurt. Soda reacts with the acid at once, so keep the rest short and cook as soon as you can. Do not add more soda — the breads will taste soapy.
Reheating
Sprinkle the bread with water and put it on a hot pan for 30 seconds. It comes back like fresh — a microwave turns it to rubber.
What to serve with
With hummus, shakshuka, curry and grilled meat. They also make an excellent base for a quick pan pizza.
