Easy Yoghurt Flatbreads which are thick, soft and chewy. Make this delicious, no-yeast flatbread recipe with step-by-step photos.
Easy Yoghurt Flatbreads
Whenever we have Indian food for dinner, whether it’s home-delivered or home-made, there has to be flatbreads to go with. And these Yoghurt Flatbreads are the easiest, and most delicious, flatbreads you could make.
Why This Recipe Works
- This flatbread recipe only has 4 ingredients!
- This is a no-yeast flatbread recipe, so there is no waiting time for the dough to rise.
- These flatbreads are thick, soft and chewy, with a golden and crispy coating.
- The yoghurt and baking powder help to make these flatbreads light and airy inside.
No-Yeast Flatbread Recipe
This flatbread recipe only has 4 ingredients – flour, salt, baking powder, and yoghurt.
And as you can see, this is a no-yeast flatbread recipe. Which means there is no waiting around for the dough to rise; once the dough is made, you can start rolling it out and cooking it right away.
Easy Flatbread Recipe
This flatbread recipe is loosely based on Jamie Oliver’s recipe, which was recommended to me long ago by some online foodie friends, to whom I have been so grateful (for so many things).
Despite being such an easy recipe, I think these are incredibly tasty and more-ish flatbreads.
My kids love these flatbreads so much that they treat it as the main dish! They also try to eat them as soon as the flatbreads come out of the pan, at the risk of burning their little fingers and mouths. But they really love them that much!
How to Make Flatbreads
Step 1
Measure the flour, baking powder, salt and yoghurt into the large bowl of a food processor.
Step 2
Blitz until everything comes together into a sticky dough.
Step 3
Tip the dough out onto a floured work surface. Knead the dough a few times until you have a soft ball of dough which is no longer sticky.
Step 4
Portion the dough into 12 pieces (or more if you prefer smaller flatbreads). Roll out each piece of dough into a round or oblong shape, about 5 mm thick.
Step 5
Heat a non-stick pan with some vegetable oil on medium-high heat. Cook one side of the flatbread until it is nicely golden.
During this time, large air bubbles should start forming on the surface of the flatbread.
Step 6
Brush the top of the flatbread (the uncooked side) with some oil, before flipping over to cook for a few minutes.
Tips for Making Flatbreads
- I use a flat crêpe pan for cooking the flatbreads, but any non-stick pan should be suitable.
- I try to have 2-3 flatbreads rolled out at a time while one is cooking on the pan. That way, as soon as one flatbread has finished cooking, I have another ready to go, and it is helpful to have more ready in case somebody comes and interrupts your production line.
- I keep the flatbreads warm in a silicon tortilla or pancake warmer.
- Although this recipe makes a lot of flatbreads, they reheat very well. Also, if your family will love these flatbreads as much as mine do, you will want to make the whole batch to avoid any panic caused by not having enough.
What to Serve with Flatbreads
These Yoghurt Flatbreads are a delicious, and obligatory, accompaniment to my Butter Chicken.
They are also perfect served alongside my Indian Chicken Curry, which is a mild tomato-based curry but which you can spice up to taste.
And one of my favourite simple suppers is this comforting Lentil Dahl which I indulge with 3 or 4 flatbreads just for myself!
PrintYoghurt Flatbreads
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: Makes 12
- Category: Bread
- Method: Stove Top
- Cuisine: Indian
Easy Yoghurt Flatbreads which are thick, soft and chewy. Make this delicious, no-yeast flatbread recipe with step-by-step photos.
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RateIngredients
- 500 g plain flour (all-purpose flour)
- 1 tablespoon baking powder
- 1 tablespoon coarse sea salt (preferably Maldon sea salt)
- 500 g plain/natural yoghurt (full fat)
- vegetable oil for frying
Instructions
Make the dough
- Place flour, baking powder, salt and yoghurt into the large bowl of a food processor.
- Blitz until everything comes together into a soft dough.
- Lightly flour your work surface.
- Tip the dough onto your floured work surface.
Make the flatbreads
- Knead the dough lightly a few times until you have a soft ball which is no longer sticky. Add more flour as necessary.
- Roll the dough into a long log.
- Portion the dough into 12 pieces, or more if you prefer smaller flatbreads.
- Roll out one piece of dough into a round or oblong shape, about 5 mm thick. You might have to experiment with one or two pieces of dough to get your desired size and thickness.
Cook the flatbreads
- Heat a non-stick frying pan or non-stick crêpe pan with about 1 teaspoon of vegetable oil over medium-high heat.
- Place one rolled out piece of dough into the pan.
- While the flatbread is cooking on one side, use a pastry brush or silicon brush to brush the top of the flatbread (the uncooked side) with some oil.
- When the flatbread is nicely golden on the under-side, and lots of air bubbles have formed on the surface, flip it over. It should take about 2-3 minutes to cook the first side.
- Cook the remaining side until it is lightly golden. This should take about 1-2 minutes. It won’t be evenly coloured because of the air bubbles.
- Repeat with the remaining pieces of dough.
- Serve the flatbreads warm.
Kitchen Notes
RECIPE CREDIT
This recipe is inspired by Jamie Oliver’s Easy Flatbread recipe.
REHEATING LEFTOVERS
Any leftover flatbreads can be kept in the fridge in a ziplock bag for several days. To reheat these flatbreads, you can microwave them until they are warmed through. I prefer to heat them on a non-stick pan for a few minutes each side.
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
I’ve been making this Jamie Oliver recipe for years, they are really delicious flatbreads. And thank you for properly giving recipe credit to Jamie Oliver. So many food bloggers claim every recipe as their own and it’s refreshing to see that you are very honest with the recipes that you share. I can’t wait to try more recipes from your site.
I just made this recipe and the butter chicken recipe! Both were absolutely delicious, easy and such a great success! Thank you : )
Hi Larissa,
So glad you loved both recipes! Thanks for popping by 🙂
I can’t believe you remember that JO flat bread recipe I posted all those years ago!!!
Of course! Was it you who shared this recipe initially? I couldn’t remember exactly ☺️ This recipe has obviously been a keeper xxx
Wow, so easy and so delicious! I made the whole recipe thinking there would be leftover flatbreads, but everyone loved them.
These flatbreads are so good! And so easy to make. Absolutely delicious.
Can I still make this if I don’t have a food processor?
Hi Cathy,
Yes, you can make these flatbreads without a food processor. However, the dough will be quite sticky to work with at first. But once you start kneading in all of the flour, it should come together and be easier to work with. I hope you will enjoy this recipe!
Mmmm lekker
Vielen Dank!