Soft yoghurt flatbreads cooked in a ripping hot pan until puffed, blistered and charred in patches. There’s no yeast and no proving, so you can make the dough, cook the breads and have them on the table while most homemade bread recipes would still be sitting in a bowl.
Serves: 4 (2 each)
Prep: 10 minutes
Cook: 8-10 minutes
Ingredients
300g self-raising flour
250g Greek yoghurt
1 tbsp olive oil
1 tsp sea salt
½ tsp baking powder (optional, but gives a softer, puffier bread)
Garlic & Herb Finish
40g butter
1 garlic clove
1 tbsp parsley
Pinch of flaky salt
Method
1. Make the dough
Mix together the flour, salt and baking powder.
Add the Greek yoghurt and olive oil.
Mix until it comes together, then knead for 2–3 minutes until smooth.
2. Divide
Split into 8 equal balls.
Roll each to around 3–4mm thick.
Dust with flour if needed.
3. Cook
Heat a cast iron pan or heavy frying pan until almost smoking.
Cook each flatbread:
1 minute first side
Flip
30 seconds on the second side
They should blister, puff slightly and develop dark charred spots.
The key here is to keep an eye on them, don’t stick exactly to timing if they’re charring faster or slower. Different pans will hold heat differently.
Stack under a tea towel to keep soft.
4. Finish
Melt the butter.
Stir in:
grated garlic
parsley
pinch of flaky salt
Brush generously over the hot flatbreads.