Easy Flatbreads:
- 15m Prep Time
- 2m 0sCook Time
- 17m Ready In
These easy flatbreads are made with self-rising flour and Greek yogurt, then cooked over charcoal or on a griddle for a puffy, charred result.
Ingredients
- 400 g self-raisin flour
- 400 g Greek yohurt
- 29.6 ml extra virgin olive oil
- Pinch of salt
- Optional:
- Dried oregano
- Rosemary
- Chilli flakes
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 343 mg
- Iron: 4.81 mg
- Magnesium: 19.8 mg
- Phosphorus: 595 mg
- Potassium: 128 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 g self-raisin flour
- 400 g Greek yohurt
- 29.6 ml extra virgin olive oil
- Pinch of salt
- Optional:
- Dried oregano
- Rosemary
- Chilli flakes
Let's Cook
-
Step 1.
Mix all the ingredients together until a dough forms. Transfer to a floured work surface and knead for around 5 minutes, adding a little flour if necessary until smooth and firm. Roll into a long sausage shape before dividing into equal portions. Roll each piece into a ball and then roll out into flatbreads. Separate each one with greaseproof paper and refrigerate until you're ready to cook. Cook over direct charcoal for around 1 minute per side until puffed up with beautiful char marks. A hot griddle pan works equally well indoors.