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+ servings
3 flatbreads on a board with rosemary

3 Ingredient Flatbread

Quick and easy flatbread that is a perfect base for pizza, or enjoy with your favourite Thai, Indian or slow cooked dinner. Its soft, chewy and very mooreish!
Course Dinner
Cuisine Australian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 195kcal
Author Kim


  • 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


  • 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.


  1. 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
  2. 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.
  3. 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.
  4. Freezing:  Freeze flatbreads for 2 months (without the rosemary and garlic oil)
  5. 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.


Calories: 195kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 4g | Fiber: 3g | Sugar: 1g