This 3 ingredient Flatbread is super easy to make, even if you've never made any type of bread before. 5 minutes prep to bring to dough together, and another 5 to 10 minutes to cook them. Soft, chewy and perfect with a little drizzle of garlic and rosemary oil.
Why This Recipe Works
- 3 basic ingredients, so simple
- Makes 4 generous sized flatbreads, easily feeding 4 people
- The easiest bread recipe ever, even if you've never made bread before
- Its better and fresher than storebought Flatbread
- Quick to make
- Perfect for soaking up curries
- Delicious to eat on its own dipped in a little oil
- Makes a great pizza base
Do you have an Air Fryer? If so, you might like this 5 minute homemade Air Fryer Garlic Bread, and these quick Air Fryer Pizza Rolls.
Ingredients
Ingredient Notes
- Flour: Regular plain flour is what I like to use for this recipe. Although you could also try making this with almond flour, or spelt flour
- Yoghurt: My favourite yoghurt for making flatbreads is Chobani plain unflavoured yoghurt. Feel free to use either the full fat or low fat option, it works great with either.
How To Make Flatbread
Add flour, yoghurt and baking soda into a mixing bowl. Mix with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
Divide the dough in half, then half again, rolling each on into a ball.
Dust flour over the rolling pin to precent the dough from sticking
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into a round, about 2mm thick.
Heat a non stick pan on medium to high heat, and cook each flatbread for approx. 1 minute each side until they start to colour and puff up.
Recipe Tips
It could, but it will alter the taste of the bread. I prefer plain unflavoured yogurt as its more neutral. Greek yoghurt may leave an aftertaste.
Yes, absolutely. Pop them into a ziplock bag, or wrap them individually, label and date them and they'll be good for 2 months in the freezer. To defrost, let them come naturally room temperature.
Definitely a non stick pan is the best type of pan to use for flatbreads. This means you won't need any oil to cook them with.
Yes, but they might go a little soft. If you've made them ahead and want to reheat them, either reheat in the same pan you cooked them on a lower heat for a fewer minutes, or wrap them in foil and heat in a low oven for 5 minutes.
Want it with Extra Garlic?
Add 2 teaspoons of crushed garlic to the dough, along with a teaspoon of dried rosemary. mix it all together and make as per recipe. Once the flatbreads are cooked, rub a knob of fresh garlic all over the bread to further infuse it with even more garlic goodness.
This Recipe Pairs Beautifully with these dishes:
- Simple Slow Cooked Spicy Moroccan Chicken
- Slow Cooked Moroccan Meatballs
- Easy Slow Cooker Beef Korma
- Delicious Apricot Chicken Curry
- Go To All Curry Recipes
A simple, quick and easy flatbread you can make at home. Forget store bought flatbreads that have been sitting on a shelf for who knows how long. This is the only recipe you need and it does double duty as a quick and healthy pizza base. You could even use it to make these Air fryer Pizza Rolls.
3 Ingredient Flatbread
Ingredients
- 1 ½ cup Plain flour - plus extra for dusting
- 1 teaspoon baking powder
- 1 cup plain natural yoghurt
Optional – Garlic & Rosemary Oil
- 1 teaspoon crushed Garlic
- ¾ teaspoon Sea salt - or Garlic salt
- 1 teaspoon Fresh Rosemary - finely diced
- 1 tablespoon Olive Oil
Instructions
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
- Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
- Divide the dough in half, then half again, rolling each on into a ball.
- Dust flour over the rolling pin to prevent the dough from sticking
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into a round, about 2mm thick.
- Heat a non stick pan on medium to high heat, and cook each flatbread for approx. 1 minute each side until they start to colour and puff up.
- Garlic and Rosemary Oil
- Add crushed garlic, shopped rosemary, olive oil and salt to a small dish, stir to combine.
- Whilst bread is still hot brush the flatbreads with the garlic and rosemary oil.
- Serve immediately, or alternative, keep for 24 hours in a ziplock bag or air tight container.
Notes
- Flour: Regular plain flour is what I like to use for this recipe. Although you could also try making this with almond flour, or spelt flour
- Yoghurt: My favourite yoghurt for making flatbreads is Chobani plain unflavoured yoghurt. Feel free to use either the full fat or low fat option, it works great with either.
- Best pan to use: A non stick pan is the best type of pan to use for flatbreads. This means you won't need any oil to cook them with.
- Freezing: Freeze flatbreads for 2 months (without the rosemary and garlic oil)
- Reheating: If you've made them ahead and want to reheat them, either reheat in the same pan you cooked them on a lower heat for a fewer minutes, or wrap them in foil and heat in a low oven for 5 minutes.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
Nicola Garcia
I have not yet tried the recipe but I do like flatbreads so I will in the future to make my own. Thank you very much.