5 from 1 vote

Easy Flatbread Recipe (only 2 Ingredients!)

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This is the easiest flatbread recipe made with no yeast, so it's soft and pliable. This easy flatbread recipe is perfect for a lunch or dinner wrap!
Prep time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
£0.20
Makes: 6
mains, Side
Indian
Freezable

If you’re looking for the easiest flatbread recipe, you’ve found it! Since this flatbread recipe is yeast-free, it makes it as low maintenance as can be when comparing to other flatbread recipes. Because of this, the flatbreads are not as thick. They’re soft is soft and pliable, so it’s easier to bend into wraps for recipes any day of the week.

Golden browned flatbreads on a yellowy coloured cloth.

Why you’ll love this recipe

This easy flatbread recipe is great for dipping, wrapping, thin crust pizza, or even making homemade Greek gyros. You can also use it for a breakfast flatbread pizza (think eggs, bacon, etc.), so it’s a tasty option for any meal. 

Easy to make – It only takes a few steps and ingredients to make this easy flatbread recipe!

So versatile – This flatbread recipe UK works well with many recipes. You can use the cooked flatbread as Greek pita bread instead of sandwich bread or as naan alongside Indian food.

Better than store-bought – This simple flatbread recipe is better than store-bought, as it’s high in protein and does not contain any preservatives.

2 ingredients – You only need two ingredients for this easy flatbread recipe UK recipe, and you likely have them already in your pantry/fridge.

High-protein – Since this homemade flatbread includes Greek yoghurt, it’s high in protein!

Serve these easy to make flat breads with some of my delicious curry recipes; Easiest Thai Green Curry, Simple Cod Curry and Beef Keema (Mince Curry)

What is a Flatbread?

In authentic recipes, this side is usually made without yeast (like in this easy flatbread recipe). It’s typically rolled out into a thin, flat dough and cooked in a brick oven.

Origins
This unleavened bread is originally from Egypt, though many cultures have their own version of this tasty bread. For example, you’ll see naan in India, tortillas in Mexico/South America, etc.

Taste, texture, pliability
Flatbread can vary quite a bit in flavour and texture, depending on the recipe and style of flatbread you create. For example, it can be crispy and light or doughy and thick. This recipe creates soft, pliable flatbread.

Vs. Greek pita, Vs.  naan
Greek pita and naan are two types of flatbreads, but they have different ingredients and consistencies. A Greek pita has a firmer texture and is typically only made with flour, water, yeast, and salt. In comparison, naan is usually larger in size, and softer/chewier since it includes milk, yoghurt, and melted butter (or olive oil), along with flour, water, and yeast.

How this recipe works without yeast
This recipe uses self-rising flour instead of yeast, which allows the flatbreads to puff up as they cook in the pan. 

Ingredients

Ingredients to make the flatbread recipe laid out on a pale blue background and labelled.

Greek Yoghurt – Greek yoghurt helps bind the dough together and adds protein to this easy flatbread recipe. You can use any type of Greek yogurt (nonfat, 1%, etc.,) as long as it is unsweetened and unflavoured.

Self-raising Flour – This ingredient helps keep flat bread recipes like this one simple, as you can skip eggs, baking powder, and baking soda. Yet, you still get a fluffy flatbread at the end. If you don’t have self-rising flour, you can use 250g of all-purpose flour, ½ teaspoons baking soda, and 2 teaspoons of baking powder instead.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Try these variations to give this easy flatbread recipe your own flair! Instead of leaving the flat bread recipe UK plain, add some minced or dried garlic powder, fresh or dried herbs, and other spice mixes to the flour mixture. You can also make the flatbreads dairy-free by using non-dairy yoghurt.

You can also make this recipe gluten-free using gluten-free flour instead of self-raising flour. Be sure to add in the baking powder and soda as noted in the ingredients section with this swap

Pair these yummy flatbreads with a warming soup; Golden Chickpea soup, Green Chili Chicken Soup and Vegetable Noodle soup

How to make flatbreads

  1. In a large mixing bowl, add the yoghurt and flour (Image 1).
  2. Stir to combine to combine (Image 2).
2 step by step photos, the first with yogurt and flour added to a large red bowl and the second with this mixed together.

3. Turn out on to a floured surface and knead into a dough (Image 3).

4. If the dough feels too sticky add a little more flour (Image 4).

2 step by step photos, the first with a hand kneading some dough and the second with the dough being sliced in half with a green cutter and the surface covered in flour.

5. Set the dough to one side, cover with a cloth and allow to rest for 15–20 minutes (Image 5).

6. After the dough has rested, divide it into eight smaller balls or six larger balls (Image 6).

2 step by step photos, the first with a cloth over the ingredients and the second with the dough being sliced in 6 pieces and the surface covered in flour.

7. Sprinkle some flour over a work surface and using a rolling pin, start to roll the dough pieces (Image 7).

8. Roll out each ball and pull into a flatbread shape (about half a centimetre thick and to your preferred size) (Image 8).

2 step by step photos, the first with a dough being rolled with a rolling pin and the second with the dough being pulled with 2 hands on a surface covered in flour.

9. Meanwhile, heat a non-stick frying pan over a medium heat for a few minutes, spraying one pump of oil into the pan to stop the flatbreads from sticking. Place a flatbread into the pan and cook for one minute. When bubbles appear on the surface, flip the flatbread (Image 9).

10. Cook for a further minute on the other side. Ensure both sides are golden brown before transferring to a warm plate. Continue to cook all the flatbreads in the same way. This will take about 20 minutes, but it’s well worth it! (Image 10).

2 step by step photos, the first with a the raw flatbread dough in a pan and the second with the flatbread browned in a pan.

Need inspiration for some main meal recipes to go with these flat breads? Try my; Chicken Satay Curry, Aubergine Curry or Chicken Thigh Curry

4 golden browned flatbreads on a yellowy coloured cloth.

Pair this with one of these protein-rich mains for an even tastier meal: Crispy Chilli Chicken, Chicken Goujons and Garlic Butter Chicken

Tips for the best results

Add flour to adjust the consistency
The dough for this easy flatbread recipe should not be overly sticky. If you find it is, add flour to the dough and knead a bit more to create the correct consistency.

Allow the flatbread dough to rest for 15-20 minutes
As you learn how to make flatbread with Greek yogurt, it’s essential to understand why you need to let the dough rest. This step ensures it’s easier to work with the dough, so you can roll out the rounds without it springing back into a ball.

Quarter slices of flatbreads served with a plate of salad and chicken in a yellow bowl on a wooden table.

Serving Suggestions

The best part about this easy flatbread recipe is that you can use it for nearly anything. Turn it into mini pizzas, make it into a gyro, create a tasty wrap, enjoy it with hummus, etc.

Or serve with a delicious salad ; Grinder Salad, Prawn Salad Recipe and Greek Chicken Salad

Make Ahead Instructions

This easy flatbread recipe easily becomes a make-ahead dish, as the flatbread dough and cooked flatbreads store well in the fridge/freezer. To make the dough ahead of time, follow the steps noted in the recipe card, stopping before step five. Add parchment paper between each dough round and store in the fridge for up to three days.

Or, follow the recipe card fully. Then, allow the flatbreads to cool and store them in the fridge in an airtight container. They should last for 7-10 days. Reheat according to the directions below. 

Storage Suggestions

There are a few ways to store this easy flatbread recipe if you have leftovers or are making the recipe beforehand.

For dough
Store extra dough from this easy flatbread in the fridge. It will stay good for 2-3 days. Be sure to put parchment paper between each round so they don’t stick together. I also recommend wrapping the rounds in cling wrap or a baggie so the dough doesn’t dry out.

For flatbread
Once you have cooked the flatbreads, allow them to cool fully. Then, pack them in an airtight bag. Store them in the fridge for 7-10 days or in the freezer for 1-2 months.

Reheat Instructions

To reheat this easy flatbread recipe from frozen, let the flatbreads fully thaw overnight in the fridge. Then, reheat in a pan over medium heat for 1-2 minutes with a small amount of oil. Once the flatbreads are warmed, feel free to use them for whichever recipes you please! 

FAQs

Can these be made with whole wheat flour?

Yes, you can make this easy flatbread recipe with whole wheat flour. To ensure a proper rise, you will need to add ½ teaspoons of baking soda and two teaspoons of baking powder.

Why did my flatbread turn out dense and not puff up?

If you don’t allow the flatbread dough to rest or turn the heat high enough, it can yield a dense, un-puffy result.

Can I use fat free Greek yogurt?

Yes! You can use fat-free Greek yogurt. You’re good to go as long as the yoghurt is unsweetened and unflavoured!

If you tried this Flatbread recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

 

Easy Flatbread Recipe (only 2 Ingredients!)

Print
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
£0.20
mains, Side
Indian
Freezable
Servings: 6
This is the easiest flatbread recipe made with no yeast, so it's soft and pliable. This easy flatbread recipe is perfect for a lunch or dinner wrap!

Ingredients

  • 250 g Greek yoghurt (£1.10)
  • 250 g self-raising flour (£0.70/6)=(0.12)

Cupboard Essentials

  • 2 sprays of vegetable oil or rapeseed oil per flatbread

Method

  • In a large mixing bowl, add the yoghurt and flour and combine. Turn out on to a floured surface and knead into a dough. If the dough feels too sticky add a little more flour.
  • Set the dough to one side and allow to rest for 15–20 minutes.
  • After the dough has rested, divide it into eight smaller balls or six larger balls.
  • Sprinkle some flour over a work surface and a rolling pin and roll out each ball into a round shape (about half a centimetre thick and to your preferred size).
  • Meanwhile, heat a non-stick frying pan over a medium heat for a few minutes, spraying one pump of oil into the pan to stop the flatbreads from sticking. Place a flatbread into the pan and cook for one minute. When bubbles appear on the surface, flip the flatbread and cook for a further minute on the other side. Ensure both sides are golden brown before transferring to a warm plate.
  • Continue to cook all the flatbreads in the same way. This will take about 20 minutes, but it’s well worth it!

Notes

  • Adjust dough consistency by adding flour if it's overly sticky, and knead until smooth.
  • Let the dough rest for 15-20 minutes to make it easier to roll out without springing back.

Nutrition

Servings: 6 servings
Fat: 5g
Calories: 207kcal
Carbohydrates: 35g
Protein: 6g

Leave a comment and a rating!

Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. So simple to make and they turned out great!5 stars

    1. Mimi Harrison | 1 day ago

      Agreed! Thank you so much 🙂

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