Easy homemade flatbreads made from simple pantry staples; flour, baking powder, salt and Greek yoghurt, then topped with a parsley garlic butter.
Simple to make, delicious to eat and so versatile, these Homemade Flatbreads are everything you want them to be. You can use them to dip into your favourite curry, bake them with your favourite toppings, or load up with your favourite fillings to create a wrap.
The Greek yoghurt adds moisture, richness, and a slight tang to the dough, helping to create soft, tender flatbreads without the need for yeast. Its acidity also reacts slightly with the baking powder, giving the flatbreads a light and fluffy texture.
Here are some great recipes to use these flatbreads with:
- Curry: Lamb and Spinach Curry, Chicken Korma, Oven Baked Lamb Curry, Butter Chicken
- Wraps: Chicken Gyros, Lamb and Haloumi Wraps, Air Fryer Chicken Tandoori Flatbreads,
- Pizza style: Tomato, Pesto & Ham Flatbreads, BBQ Pulled Pork Pizza, Big Mac Pizza, Turkish Flatbread Beef Pizza
- Mezze style: Hummus with Beef Mince, Chicken Mezze Bowl
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Ingredient notes:
- Flour: This recipe calls for plain flour. While I have tried it with gluten free flour, the results can vary, try at your own risk.
- Yoghurt: Greek yoghurt is ideal for tis recipe as it's nice and thick. Be sure to use an unflavoured and unsweetened yoghurt.
- Baking powder: If you wanted to use self-raising flour in place of the plain flour, make sure you leave the baking powder out.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the yoghurt, flour, baking powder and salt to a large bowl. Mix to combine.
On a well-floured bench, knead the dough a few times to form a smooth dough. Cut the dough into 6 pieces. Using a well-floured rolling pin, roll each piece out into a circle.
Cook each flatbread in a lightly oiled frying pan for a few minutes on each side until golden brown. Transfer the cooked flatbreads to a plate.
Combine the garlic butter ingredients and brush over the flatbreads once they are all cooked.
Keep warm until ready to use.
Recipe FAQs:
Yes, you can substitute the plain flour and baking powder with self-raising flour. Use 300g self-raising flour and leave out the baking powder.
Yes, you can prepare the dough a few hours ahead. Wrap it tightly in cling film and store it in the fridge until ready to use. Bring it to room temperature before rolling.
Absolutely! These flatbreads cook well on a barbecue or hot grill plate. Just keep an eye on them as they can cook quickly over high heat.
Storage:
Flatbreads are best enjoyed fresh on the day they're made, but any leftovers can be stored in an airtight container in the pantry and eaten the next day. They may need to be warmed slightly before serving to refresh their texture.
These flatbreads can also be frozen in a ziplock bag for up to 2 months. Reheat from frozen in a dry pan or microwave.
Top tips:
- You can prepare the dough in advance and keep it in the refrigerator for up to 24 hours.
- You can use a round cookie cutter to make mini flatbreads perfect for starters.
- These are best eaten on the day they are made.
Related Recipes:
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Homemade Flatbreads
Easy homemade flatbreads made from simple pantry staples; flour, baking powder, salt and Greek yoghurt then topped with a parsley garlic butter.
Ingredients
- 300g plain greek yoghurt
- 300g plain flour
- 2 tsp baking powder
- 1 tsp salt
- Garlic butter:
- 30g butter, melted
- 1 clove garlic, crushed
- 1 Tbsp parsley, finely chopped
Instructions
- Add the yoghurt, flour, baking powder and salt to a large bowl. Mix to combine.
- On a well-floured bench, knead the dough a few times to form a smooth dough.
- Cut the dough into 6 pieces. Using a well-floured rolling pin, roll each piece out into a circle.
- Cook each flatbread in a lightly oiled frying pan for a few minutes on each side until golden brown.
- Transfer the cooked flatbreads to a plate.
- Combine the garlic butter ingredients and brush over the flatbreads once they are all cooked.
- Keep warm until ready to use.
Notes
- These delicious flatbreads can be made large like I have, or smaller for a hand-held snack or starter option.
- If you're using these flatbreads as a wrap filled with your favourite meat etc, you can leave the garlic butter off if you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 619mgCarbohydrates: 42gFiber: 1gSugar: 4gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Ashley says
Hi, this recipe differs from the one in your everyday comfort food cook book.
Which recipe is the better one?
Thanks
VJ cooks says
They are the same! The website is in grams and the cookbook is in cups (300g flour = 2 cups flour, 300g Greek yoghurt = 1 1/14 cups Greek yoghurt)
Tanya Glengarry says
These have turned out great thank you. I was wondering if I could freeze the dough as I didn’t need 6
VJ cooks says
Yes you could. Roll the dough into portion size balls and coat in a little oil. Freeze in a snap lock bag for up to three months. Thaw overnight in the fridge or on the bench in a few hours.