Easy yoghurt flatbreads and 10 ways to enjoy them

Easy yoghurt flatbreads

 

I’ve been making these flatbreads for my family lately and they have been such a hit that I just had to share the recipe. These versatile flatbreads can be enjoyed in so many ways, and don’t contain yeast making them quick and easy to prepare.

 

Flatbread dough recipe without yeast

Easy flatbread recipe with dukkah flatlay

 

Keep this recipe handy so that you can prepare flatbreads to accompany all sorts of meals or as a delicious snack. Here are a few suggestions:

  • dip into olive oil and then dukkah (this is probably my favourite).
  • use as a mini pizza base, simply top with napolitana sauce and cheese and pop in the oven for a a few minutes.
  • serve with your favourite curry and use to mop up all that sauce.
  • slice and dip into hummus or tzatziki.
  • serve alongside a bowl of soup for a hearty lunch.
  • ideal for braais/BBQs! Serve as a side dish or top with herb yoghurt/salsa verde and lamb/steak for the meat eaters or roasted vegetables as a meat-free option.
  • if you roll the dough out more thinly you can use the flatbread as a wrap filled with your favourite protein and veggies.
  • brush your flatbreads with a mixture of crushed garlic and olive oil as soon as they come out of the pan, and serve as a snack or pre-meal nibbles.
  • use as an alternative to toast and top with a poached egg and bacon for breakfast or brunch.
  • last but not least – devour your flatbread as is straight from the pan while it’s fresh and warm!

 

Yoghurt flatbreads flatlayEasy flatbread recipe with yoghurt

 

Cook’s notes:

  • The flatbreads will be roughly 12cm in diameter. Divide the dough into 6 pieces rather than 8 for slightly bigger breads.
  • Don’t let your pan get too hot as the bread will burn on the outside before it has cooked through. Keep the heat at medium but adjust as necessary.

 

Bowl of dukkahQuick no yeast flatbreads with yoghurt and spices

 

EASY YOGHURT FLATBREADS

  • 350g flour
  • 7.5ml (1½ tsp) baking powder
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) dried herbs (I like using thyme and origanum)
  • 5ml (1 tsp) cumin
  • 100ml milk
  • 200ml plain yoghurt
  • flour, for dusting
  • coconut oil, for frying

1.) Place the flour, baking powder, salt, herbs and cumin in a bowl and mix.

2.) Combine the milk and yoghurt in a small jug. Add to the dry ingredients and mix until everything starts to come together. Tip the mixture out onto a clean work surface and use your hands to knead into a soft dough. (There should be enough moisture, but if the dough is a little dry you can add a few drops of water.) Place the dough back in the bowl, cover and leave to stand for 15 minutes.

3.) Divide the dough into 8 equal pieces and roll into balls. Dust the work surface lightly with some flour and roll the balls out into rough circles that are 4-5mm thick.

4.) Heat a frying pan over a medium heat and add half a teaspoon of coconut oil. Fry one flatbread for 2-3 minutes per side until golden and cooked through. Wrap in a tea towel while you cook the remaining flatbreads. Add more coconut oil to the pan as needed. Serve while warm.

 

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