Easy Flatbreads Recipe
Really easy to make soft Flatbread. Just 3 ingredients, no yeast, cooked in 5 minutes. Served with homemade tzatziki and dripping with garlic butter.
Servings: 8 Flatbreads
Ingredients
- 450 ml Yogurt
- 450 g Self raising flour
- 1 tsp Baking powder
- Extra flour for rolling
For the garlic butter:
- 100 g Butter
- 4 Cloves Garlic Peeled and crushed
- 10 g Fresh parsley Finely chopped
- Sea salt
For the tzatziki dip:
- 200 g Yogurt
- 0.5 Cucumber Grated, liquid squeezed out
- 20 g Fresh mint Finely chopped
- Sea salt
Instructions
For the flatbreads:
- To make the flat breads, mix the yoghurt, flour and baking powder in a large bowl. It will be very sticky but keep going and it will get smoother. (There's no need to knead it though.)
- Cut it in half, both pieces in half again and each piece in half again, so you end up with 8 even pieces.
- Using plenty of extra flour and a well floured rolling pin, roll the balls of dough into flat round shapes. (I cook 2 at a time and roll the next ones whilst they cook.)
- Heat a griddle pan or heavy frying pan until hot and cook each flatbread for about 3 minutes on each side, until golden and cooked through. (You can keep warm in an oven on low heat if you're serving immediately.)
To make the garlic butter:
- Mix softened butter with the garlic, parsley and sea salt. Spread over the flatbreads when you're ready to serve.
To make the tzatziki:
- Mix the yoghurt, grated cucumber, mint and salt well and pop in a bowl to serve as a dip.
Nutrition
Calories: 349kcal | Carbohydrates: 46g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 130mg | Potassium: 297mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 0.9mg