⏰ Prep 10 minutes
👶🏻 Suitable from 6 months, for babies under one year cut into strips before serving
🌱 Vegetarian • Vegan option
❄️ Can be freeze for up to 3 months
There are so many recipes for flatbreads out there, so I want to share my version too! These unbelievably easy 2 Ingredient Yogurt Flatbreads are the perfect side for any dishes!
Check my favourite ever flatbread filling AVOCADO HUMMUS & BEETROOT FLATBREAD 🥙
350g self raising flour*
250g Greek yoghurt (or dairy free Greek yoghurt)
*NOTE: If you don’t have self raising flour at home you can easily make a batch your own mixing together 4 cups of plain flour, 2 tablespoons baking powder and 2 teaspoons of salt! (Of this batch use only 350g and keep the rest for another recipe)
In a medium bowl mix all the ingredients together.
When almost combined move to a flat surface and knead into a smooth ball.
Divide dough into 8 small balls and roll out each ball to approximately 20cm.
Or you can flat the dough with a rolling pin and cut them to any shape you want (I used a classic round cutter here).
Cook the bread in a dry pan over medium-high heat for 2/4 minutes per side, until golden brown and cooked through.
Remove from the heat.
Check my Reels
Don’t let a savory filling stop you, we always leave (for adults) the last one to fill it with @nutella or Jam 😋