Light, fluffy and super east to make. These little flatbreads are a joy to make and even better to eat! I brushed them with melted wild garlic butter because I still have loads in the fridge, but just simply with olive oil and pepper & salt they’re a treat too!
Easy 3 Ingredient Flatbreads
- 175 g self-raising flour, plus extra for dusting
- 1/2 tsp baking powder
- 175 g plain yoghurt (I used Greek yoghurt)
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.