My recipe for Super Soft Yoghurt Flatbreads (No Yeast) - a quick & simple soft flatbread recipe with parmesan, done in 20 minutes!
Bread is one of my major food weaknesses (anybody with me? - thought so!), so it's probably not great that I now have several go-to recipes to make my own and this recipe for Yoghurt Flatbreads is one of them...and it's so easy, I almost (I did say almost!) wish it wasn't...uh-oh...
There's no yeast, no waiting for it to activate or rise, hardly any kneading...just eating. My kind of bread!
Plus, they actually stay soft! This makes them perfect if you are looking to make wraps.
My top tips on how to make yoghurt flatbreads
- When you are rolling out the dough into rounds you will notice that it is very soft. This also means that it is very easy to repair any spots that may need it, or if your flatbreads aren't quite as nice and round as you would like you can just tear a bit off from somewhere and literally put it where you want to add some extra and a couple more strokes of the rolling pin will stick it. Just make sure the extra piece you are sticking on doesn't have flour on the base.
- I am quite specific with the time these flatbreads need to cook in the frypan, the reason being that if you cook them any longer the outside will start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't overcook them.
- Putting them under a clean tea towel as they finish cooking until you serve them will also help them stay moist & pliable.
Other recipes you may like
Quick Garlic Rolls (No Yeast) - fresh tender garlic bread rolls in 35 mins, with no yeast required! A delicious combination of cheese & garlic, with optional chives baked into the buns.
Cheesy Garlic Flatbread with Herbs - super simple and quick recipe for flatbreads stuffed with mozzarella, garlic and herbs.
Lee-Ann ♥
Super Soft Yoghurt Flatbreads
Ingredients
- 1 cup / 150g self raising flour plus extra for rolling
- ¾ cup / 170g greek yoghurt I use low fat
- 50 g finely grated fresh parmesan cheese
- 1 ½ tbsp olive oil
- pinch fine salt
- 1-2 tbsp milk divided
- olive oil spray/cooking spray
Instructions
- In a medium bowl combine yoghurt, cheese, olive oil, 1 tblsp milk & salt, mix well until combined.
- Add flour and mix lightly until the mixture comes together as a dough, adding extra milk if required.
- Divide the dough into 4 equal portions (I use my kitchen scales for this) then take each piece of dough and lightly roll it into a ball, then on a lightly floured surface roll it out into a 22 cm / 8" circle (see notes) & repeat for remaining portions.
- Heat a non-stick fry pan over medium high heat (without oil) and lightly spray one side of one flatbread round with olive oil spray, then place it oil side down in the pan & fry for 1 min 30 seconds.
- As the flatbread is frying, lightly spray the remaining side with olive oil spray, turn and fry the remaining side for 1 min 30 seconds (see notes).
- As they cook, remove the flatbreads to a plate & cover them with a clean tea towel (see notes).
Notes
- When you are rolling out the dough into rounds you will notice that it is very soft. This also means that it is very easy to repair any spots that may need it, or if your flatbreads aren't quite as nice and round as you would like you can just tear a bit off from somewhere and literally put it where you want to add some extra and a couple more strokes of the rolling pin will stick it. Just make sure the extra piece you are sticking on doesn't have flour on the base.
- I am quite specific with the time these breads need to cook in the fry pan, the reason being that it you cook them any longer the outside will start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't over cook them.
- Putting them under a clean tea towel as they finish cooking, and until you serve them will also help them stay moist & pliable.
I found the mix was very sticky and difficult to roll but was worried about adding too much flour.
Hi Graham, I usually find it to be more of dry dough. Could it be your measurements? Did you measure by weight or cups (Australian)? Having said that I would just add more flour a little at a time until it reaches a consistency you can roll. It will also absorb some of the flour you put down to roll it on too .
I hope this helps! L x