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Bread baking has become a big thing right now thanks to being stuck at home. From challa to sourdough, artisinal rye to your granny’s farm bread, Instagram has never seen so many loaves in all it’s years.

On the other end, parents are looking for quick and easy recipes they can handle while homeschooling teenagers, working on the fine motor skills of toddlers and also trying not to drown in a bottle of wine.

The latter has seen the rise in 2 or 3 ingredient baked goods. Some are amazing and other total disasters. You can search youtube for ‘Debunking hacks’ for endless hours of entertainment watching other people sacrifice their cookware to test these recipes.

For me, the 2 (or 3 if you don’t have access to self raising flour) flatbreads was a real winner. I almost always have plain yogurt in the fridge and flour (when not horded away by the masses) is permanently in my cupboard. Plus a big bag of Moir’s Royal Baking powder (double action) from home (can be found on Amazon for those readers in Europe who only have access to single action baking powder)

While I really like these flat breads, they we missing something for me. I decided to play around with a mixture of recipes from around the web, taking inspiration from many places and putting together this recipe. To be honest, I was aiming for a more chewy, stretchy result but pleasantly surprised by how satisfying the softness of these is.

The other great thing about this recipe is that you can customise it to the meal you are making. Cooking a curry? Add Jeera seeds or brush with butter and garlic (or do both, I won’t judge). Mexican? add fresh or dried chillies into the mix. Middle-Easter? Pour over some garlic butter with added fresh corriander. The options are endless (you can even make them sweet)

The best part about them is that they are easy and quick. You can get your kids involved or make the dough while they have a bathroom break between lessons, roll out the breads while you wait for the curry comes up to the boil and then fry them just before you serve.

Soft Pillowy Flatbreads

Soft flatbreads perfect for mopping up sauces, or wrapping up different types of fillings.
Prep Time 30 mins
Cook Time 12 mins
Total Time 45 mins
Course Side Dish
Servings 6 flatbreads
Calories 277 kcal

Equipment

  • bowl
  • pan

Ingredients
  

  • 200 g All purpose flour (1)
  • 9 g baking powder (1) (2)
  • 1 medium egg
  • 30 g oil of choice
  • 5 g salt
  • 80 g yogurt (3)

Instructions
 

  • Mix the flour and the baking powder
  • Add the egg and oil and mix until you get crumble
  • Add salt
  • Add the yoghurt a little at a time mixing with your hands until it comes together rough and a little bit sticky. It should look patchy.
  • Turn onto your counter and knead for about 5 minutes or until you get a firm smooth dough.
  • Cover and let it rest for at least 15
  • Separate the dough into 4(4) equal pieces
  • Roll it out about 2.5mm thick
  • Rest for 5-10 minutes
  • Heat a pan to a medium high heat with a bit of oil
  • Fry on one side until bubbles form and it browns on the side touching the pan and then flip until golden brown on both sides
  • You can make a flavoured butter with herbs and garlic to pour over or serve as is

Notes

(1) You can also use Self Raising flour instead of AP flour and baking powder
(2) Needs to be double action baking powder
(3) You may need less or more, depending on your flour.
(4) this makes large flatbreads, you can split it into 6 for smaller ones.
Keyword bread, flat bread, flatbread

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