- Author: Thanh | Eat, Little Bird
- 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.
- 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
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.