Easy 3 Ingredient Flatbreads
Easy 3 Ingredient Flatbreads—light, fluffy, and so simple to make! Whether you’re serving them as a side, wrapping up your favourite fillings, or just enjoying them fresh off the pan, these homemade flatbreads are a total game-changer. And the best part? No yeast, no fuss—just three basic ingredients!
I love how quick and versatile these are. They come together in minutes, require zero kneading or rising time, and cook up beautifully soft and golden. This time, I brushed them with melted wild garlic butter (because I still have loads in the fridge!), but even just a drizzle of olive oil with salt and pepper makes them irresistible.
They pair perfectly with Greek Chicken Gyros with Cucumber Tzatziki, curries, dips, or even just as a snack. You can also customise them by adding fresh herbs, garlic, or a sprinkle of sesame seeds.
Why You’ll Love This Recipe
✔️ Only 3 Ingredients – No yeast, no fancy ingredients, just pantry staples.
✔️ Quick & Easy – From mixing to cooking in under 20 minutes.
✔️ Super Soft & Fluffy – Light, warm, and melt-in-your-mouth good.
✔️ Versatile – Perfect for wraps, dipping, or serving with any meal.
✔️ Endlessly Customisable – Brush with garlic butter, sprinkle with spices, or add your own twist.
So, let’s get cooking! Here’s how to make Easy 3 Ingredient Flatbreads, your new favourite homemade bread alternative.
Recipe inspired by the amazing Sabrina Ghayour.
Easy 3 Ingredient Flatbreads
(1 votes, average: 5.00 out of 5)
Loading...Enjoy the simplicity of Easy 3 Ingredient Flatbreads. Light, fluffy, and ready in minutes—no kneading required!
Ingredients
- 175 g self-raising flour, plus extra for dusting
- 1/2 tsp baking powder
- 175 g plain yoghurt (I used Greek yoghurt)
Instructions
Add all the ingredients in to a mixing bowl and mix together with a spoon until it comes together.
In the bowl knead the dough for 2 minutes to bring it all together into a nice ball. It doesn't need to be kneaded longer.
Dust the ball with flour on all sides in the bowl and cover a with a plate or tea towel and let rest for at least 15 minutes.
Dust your work surface and rolling pin with flour and divide the dough into 6 equal-sized pieces (they will be slightly bigger than a golf ball).
Using your hands flatten and roll out the dough and then continue rolling them out using a rolling pin (dusted with flour) into 12 cm rounds (± 3 mm thick).
Place a griddle pan or heavy based skillet on high heat. When smoking hot (this will take a few minutes) add a flatbread. Cook each for ± 1-2 minutes on each side, flipping it over when the dough starts puffing up.
Brush the flatbreads with olive oil or garlic butter and place on a warm plate. Repeat with the rest of the flatbreads.
