2-Ingredient Yoghurt Flatbreads

Name: 2-Ingredient Yoghurt Flatbreads
Prep time: 10 min
Cook time: 18 min
Total time: 43 min
Yield: 6 servings
Cuisine: British
Ingredients: 300 g self-raising flour, plus a little extra for dusting; 300 g thick plain Greek yoghurt; 30 g butter or ghee, melted; 1 garlic clove, finely grated; 1 tbsp fresh coriander, chopped; 1 tsp nigella seeds, optional

Soft pan-cooked flatbreads made from self-raising flour and thick Greek yoghurt, with an optional garlic-butter finish.

43 mins Serves 6On the Hob

Ingredients ↓Method ↓

Ingredients

For six flatbreads

300 g self-raising flour, plus a little extra for dusting
300 g thick plain Greek yoghurt

Optional garlic-butter finish

30 g butter or ghee, melted
1 garlic clove, finely grated
1 tbsp fresh coriander, chopped
1 tsp nigella seeds, optional

Method

10 mins prep18 mins cook43 mins total

Combine the self-raising flour and yoghurt in a bowl with a sturdy spoon. Once the mixture gathers into clumps, use your hands to bring in any remaining flour.
Turn onto a lightly floured worktop and knead gently for 2–3 minutes, just until the dough holds together and looks fairly smooth. Use only enough extra flour to prevent sticking.
Cover the dough with a bowl or clean tea towel and leave for 15 minutes. If making the topping, mix the melted butter or ghee with the grated garlic while the dough rests.
Cut the dough into six equal portions and shape each into a ball. Roll into ovals about 3–4 mm thick, keeping the waiting portions covered.
Heat a heavy frying pan over a medium-high to high heat. Put one oval into the dry pan and cook for 1½–2 minutes, until bubbles rise and the underside has golden-brown patches.
Flip and cook for another 1–1½ minutes, until the second side is coloured and there is no raw dough in the middle. Lower the heat if the outside colours too fast.
Wrap the cooked bread loosely in a clean tea towel and repeat with the remaining dough. If using the topping, brush each warm bread with garlic butter, then add the coriander and optional nigella seeds.

Notes

Yield and timing: Makes six medium flatbreads. The total includes a 15-minute dough rest and approximately 18 minutes of pan cooking. Cooking one at a time can take up to 21 minutes, depending on size and pan heat.

Choose thick yoghurt: A runny yoghurt makes a wetter dough and encourages extra flour, which can leave the breads heavy. Work the mixture together before deciding it needs another light dusting.

Even thickness: Aim for 3–4 mm from edge to centre. Reduce the heat if dark patches form while the middle is still doughy, and keep finished breads wrapped in a clean tea towel to soften.

Serving and freezing: Serve with dhal, curry, koftas or hummus. For later use, cool the breads and freeze with baking paper between them; warm the thawed breads in a dry frying pan.

About this recipe

Equal weights of flour and thick yoghurt make a simple dough for six soft flatbreads. A short rest makes it easier to roll, then a hot, dry frying pan gives the surface golden spots and small bubbles.

These are quick naan-inspired breads rather than traditional naan, with no yeast or proving stage. Leave them plain for wraps and dips, or brush the warm breads with garlic butter and scatter over coriander.