Stir flour, baking powder and salt together in a small bowl. Sift together by passing the mixture through a fine sieve. Set aside.
Place butter and yoghurt into a large bowl. Cream together using a hand mixer.
With mixer running on low, add dry mix little by little, about ½ a cup at a time.
Once all of the dry mix has been added and dough starts to form, bring together by hand to form 1 large dough ball. Wrap in parchment. Refrigerate for at least 3 hours.
Shape flatbreads: Remove dough from fridge leaving it to come to room temperature for 30 minutes. Working on a floured surface, cut dough into 6 equal portions. Roll each portion into a ball. Then, using a floured pin, roll each ball out into an 8- or 9-inch disc.
To cook: Warm a skillet or griddle over moderate-high heat. Once hot, add rounds of dough, cooking each side for about 2 - 3 minutes or until lightly blistered. Once cooked, transfer to a plate, covering with a clean tea towel to keep warm until served.
Easy Flatbread Recipe
Ingredients
2½ cups unbleached all-purpose flour
1 tablespoon + ¾ teaspoon baking powder
1 teaspoon kosher salt
2 sticks butter, room temperature
1 cup plain yoghurt, 4% fat or greater
Directions
Stir flour, baking powder and salt together in a small bowl. Sift together by passing the mixture through a fine sieve. Set aside.
Place butter and yoghurt into a large bowl. Cream together using a hand mixer.
With mixer running on low, add dry mix little by little, about ½ a cup at a time.
Once all of the dry mix has been added and dough starts to form, bring together by hand to form 1 large dough ball. Wrap in parchment. Refrigerate for at least 3 hours.
Shape flatbreads: Remove dough from fridge leaving it to come to room temperature for 30 minutes. Working on a floured surface, cut dough into 6 equal portions. Roll each portion into a ball. Then, using a floured pin, roll each ball out into an 8- or 9-inch disc.
To cook: Warm a skillet or griddle over moderate-high heat. Once hot, add rounds of dough, cooking each side for about 2 - 3 minutes or until lightly blistered. Once cooked, transfer to a plate, covering with a clean tea towel to keep warm until served.
Easy Flatbread Recipe
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Tender, fluffy homemade flatbreads, made by whipping plain yoghurt with butter and blending with a homemade self-rising flour mix…
This EASY FLATBREAD RECIPE is everything because they go with everything!
I’ll fondly remember developing this recipe for all the scientific lightbulb moments. First, I discovered how to make my own self-rising flour, a simple process that I’m happy to share. Then I witnessed the importance of sifting dry ingredients together as well as the science behind chilling dough before putting it to good use. Oh, and three final observations about these homemade flatbreads – they’re very tasty, super easy to make, and there are so many ways to enjoy them.
In the VIDEO attached to this post, we also do a recap of some of our other bread recipes. If making homemade bread is your thing, we have other recipes you may find equally as good. For our sourdough enthusiasts, start by making this SOURDOUGH STARTER and then a week or two later, make this EASY SOURDOUGH BREAD. If you’re looking for bread to pair with soup or stew, try these MENNONITE POTATO DINNER ROLLS or whip up this EASY SODA BREAD. Finally, one of my favourite bread recipes is this SERBIAN EASTER BREAD, a rich, eggy yeast bread enhanced with hard-boiled eggs to celebrate spring and Easter.
Here’s the deal on making this EASY FLATBREAD RECIPE from scratch:
INGREDIENTS
I know, I know… are you for real, Nik? Just five ingredients? Yup, that’s it. Who knew you could make bread with only unbleached all-purpose flour, baking powder, kosher salt, yoghurt and butter? Unlike a yeast dough, there are no eggs or milk involved. This dough is more like a pizza dough, pita bread or naan rather than a big fluffy bread. No need for kneading.
SELF-RISING FLOUR
This bread does fluff up a bit when cooked, and that’s the result of homemade self-rising flour. Sure, we could have used store-bought, but I wanted to understand how it functions. One thing we learned is that self-rising flour has a shorter shelf life due to the addition of baking powder, the leavening agent. Making our own seemed to make more sense for this recipe. When crafting your own from scratch, a good rule of thumb is to add half a tablespoon of baking powder to each cup of unbleached all-purpose flour. That hopefully explains the weird measurement down below, 1 tablespoon + ¾ teaspoon. Also, whole wheat flour and oat flour will work as well.
SIFTED DRY MIX
Two steps in the instructions to craft that homemade self-rising flour. First is to place the flour, baking powder and kosher salt into a small bowl and stir them together. Next is to combine those dry ingredients evenly, and that is accomplished by passing the dry mixture through a fine sieve. Sifting this way blends the ingredients perfectly so the self-rising flour achieves its goal.
CREAMY FLAVOURS
One of the things we noticed about this flatbread recipe is the overall flavour. Unlike store-bought versions, this EASY FLATBREAD RECIPE yields buttery flatbreads with an almost creamy flavour. That’s courtesy of the yoghurt and butter combination that’s just so perfect together. Pro tip: use full-fat yoghurt for best results. We suggest a plain Greek yoghurt or Icelandic skyr to maximize the flavour profile.
MAKING FLATBREAD DOUGH
Making flatbread by hand is surprisingly easy. Though you might be tempted to cream the room temperature butter and yoghurt together by hand, we think it’s way easier to use an electric hand mixer. Once thoroughly blended and light and fluffy, add the sifted dry mix, little by little, until the dough comes together. You can then follow our lead and bring the dough together by hand.
REFRIGERATE
Once the dough ball has been shaped, wrap it up in parchment or plastic wrap and refrigerate for at least three hours before cooking. The thought behind this follows the way we craft HOMEMADE PIE DOUGH.
Giving the dough rest time in the fridge will relax the gluten and also firm up the butter and yoghurt. The moisture within spreads throughout the dough so the flatbreads bake tender and slightly flaky.
SHAPING DOUGH BALLS
Though we cut our large dough ball into 6 equal-sized portions, feel free to vary the size from 6 to 8 or 12. Use a sharp knife or bench scraper to portion the dough, then roll each into a ball shape. Each dough ball is a flatbread in the making.
ROLLING FLATBREADS
Similar to a pie dough or yeast dough recipe, the flatbreads are shaped by rolling each dough ball out onto a floured surface or pastry board. One thing to mention here: we did find the dough to be slightly tacky or sticky, even after chilling. It’s a useful idea to have your canister or bag of extra flour on standby. You may need to add a sprinkle of flour to your rolling pin and work surface as you roll out each round.
HOW TO COOK FLATBREADS
In our quest to keep this recipe for EASY FLATBREADS as uncomplicated as possible, we tested cooking them a number of different ways. Our two favourite ways were on the stovetop and on a flat griddle. If you’d like to experiment and make a flatbread pizza, brush a metal pan with a bit of olive oil and transfer the dough within to create a crust or base. Then add pizza toppings and call your friends for pizza night!
SKILLET FLATBREADS
To prepare flatbreads on the stovetop, place a large skillet to heat over moderate-high heat. Since the dough is made with butter, there’s enough fat in there—no need to oil the skillet. Place a dough round onto the hot skillet, leaving it to cook for about two minutes. During this time, the bread will puff up, and the surface starts to produce beautiful bubbles. As soon as you see those bubbles form, flip the bread over to reveal a perfectly golden-brown surface.
GRIDDLE FLATBREADS
Preparing flatbreads on a griddle follows the same process as the skillet, the key difference being that you cook more than one at a time. For both methods, transfer the cooked flatbreads to a plate when done. You can cover them with a clean tea towel to keep them warm.
ENJOY!
Once the flatbreads are done, here’s your chance to get creative. Serve them for breakfast with a smear of peanut butter, homemade jam and sliced bananas. We also tried them with scrambled eggs and smoked salmon. These flatbreads are excellent when used to enjoy dips like our SPINACH AND ARTICHOKE, BABA GHANOUSH or this super healthy ROASTED BEET DIP. Lastly, use them as an accompaniment with a favourite main course like our GREEK CHICKEN or, spoiler alert, our upcoming KOFTA KEBABS.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2½ cups unbleached all-purpose flour
1 tablespoon + ¾ teaspoon baking powder
1 teaspoon kosher salt
2 sticks butter, room temperature
1 cup plain yoghurt, 4% fat or greater
Directions
Stir flour, baking powder and salt together in a small bowl. Sift together by passing the mixture through a fine sieve. Set aside.
Place butter and yoghurt into a large bowl. Cream together using a hand mixer.
With mixer running on low, add dry mix little by little, about ½ a cup at a time.
Once all of the dry mix has been added and dough starts to form, bring together by hand to form 1 large dough ball. Wrap in parchment. Refrigerate for at least 3 hours.
Shape flatbreads: Remove dough from fridge leaving it to come to room temperature for 30 minutes. Working on a floured surface, cut dough into 6 equal portions. Roll each portion into a ball. Then, using a floured pin, roll each ball out into an 8- or 9-inch disc.
To cook: Warm a skillet or griddle over moderate-high heat. Once hot, add rounds of dough, cooking each side for about 2 - 3 minutes or until lightly blistered. Once cooked, transfer to a plate, covering with a clean tea towel to keep warm until served.
Until Labour Day
