Soft Flatbreads

Estimated nutrition per serve: 205 kcal · 7g protein · 30g carbohydrate · 6g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

300g plain flour, plus extra for rolling
2 tsp baking powder
½ tsp salt
250g thick natural or Greek-style yoghurt
1 tbsp olive oil
1 tbsp butter, melted, for brushing

02Method

Whisk the flour, baking powder and salt in a bowl. Add the yoghurt and olive oil and mix to a soft dough.
Knead on a floured bench for 2 minutes until smooth. Cover and rest for 15 minutes.
Divide into 8 equal pieces and roll each into a 3mm-thick round on a floured bench.
Heat a heavy frying pan over medium-high heat. Cook each flatbread for 1-2 minutes per side until puffed and golden-brown spotted.
Brush with melted butter and stack in a clean tea towel to keep them soft and warm.

03Notes & substitutions

Add 1 teaspoon of crushed garlic or chopped herbs to the butter for garlic flatbreads.
Mix in a teaspoon of cumin seeds or chopped herbs for extra flavour.
Leave the dough to rest longer for easier rolling.
Use as wraps for kebabs or souvlaki, or with curries and dips.
Replace 100g of the flour with wholemeal for a nuttier flavour.

04Common mistakes

Rolling too thick — the flatbreads stay doughy; roll them to about 3mm.
Cooking on a low heat — they dry out and go stiff; a hot pan puffs them quickly.
Not resting the dough — it springs back when rolled and is harder to work.
Leaving them uncovered — they dry out; wrap them in a tea towel as you cook.

05Storage & leftovers

Room temperature

Wrapped, up to 1 day.

Fridge

Up to 4 days; warm in a pan or the microwave.

Freezer

Freeze with baking paper between each for up to 3 months.

More About This Recipe

06Ingredient notes

Plain flour. Any plain flour works; wholemeal gives a heartier flatbread

Yoghurt. Makes the dough tender and a little tangy; the thicker the better

Baking powder. Gives a quick puff without any yeast or waiting

Butter. Adds richness and keeps them soft after cooking

07Troubleshooting

Flatbreads are tough. The dough was overworked or rolled too thin.
Flatbreads do not puff. The pan was not hot enough, or the baking powder was old.
Dough is sticky. Add a little more flour; it should be soft but not tacky.
Flatbreads are dry. Brush with butter and wrap in a tea towel as they cook.

Frequently Asked Questions

Can I make them dairy free?

Yes - use a thick plant-based yoghurt.

Can I make the dough ahead?

Yes - refrigerate for up to 24 hours.

Do I need a rolling pin?

It helps, but you can also press the dough out by hand.

Can I cook them on the barbecue?

Yes - a hot plate or grill works well.