A simple, soft, and chewy flatbread made with just a few ingredients—perfect for wraps, dipping, or serving alongside meals. This no-yeast recipe is quick to prepare and versatile, making it an excellent go-to for any occasion.
Serves: 2 people | Time: 30 minutes
Ingredients
- 250g yoghurt (or Dutch kwark)
- 250g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- Optional: herbs or spices (e.g., garlic powder, dried oregano)
Instructions
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Prepare the Dough:
- In a large bowl, mix the flour, baking powder, and salt.
- Add the kwark to the dry ingredients and mix until combined.
- Add olive oil to the mixture and knead until a smooth dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
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Rest the Dough:
- Cover the dough with a clean cloth and let it rest for about 15-20 minutes. This helps the gluten relax, making the dough easier to roll out.
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Preheat the Pan:
- While the dough is resting, preheat a large non-stick skillet or cast-iron pan over medium heat.
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Shape the Flatbreads:
- Divide the dough into two equal portions.
- On a lightly floured surface, roll out each portion into a flat, round shape, about 1/4 inch thick.
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Cook the Flatbreads:
- Place one flatbread in the preheated pan.
- Cook for 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through.
- Repeat with the second flatbread.
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Serve:
- Serve the flatbreads warm, either plain or with your favorite toppings or dips.
Tips
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Added flavor: Incorporate chopped herbs, minced garlic, or spices into the dough to enhance the flavor.
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Extra chewiness: Using Greek yoghurt or kwark makes the flatbread more tender and chewy.
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Storage: Store in an airtight container for up to 2 days. Reheat in a hot pan before serving.
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Secret ingredient: A drizzle of honey in the dough gives a subtle sweetness and enhances browning.