Easy Yogurt Flatbreads Recipes

2-INGREDIENT FLATBREAD

Steps:

• In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
• Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
• Divide into 8 even pieces.
• With a rolling pin, roll pieces into a flat oval.
• If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
• If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
• Remove from pan and serve warm.

REALLY EASY FLATBREADS

Steps:

• Place the flour, bicarbonate of soda and salt in a bowl and mix together then add the yogurt.
• Mix to a soft sticky dough, then allow to rest for 10 minutes.
• Divide the dough into four equal pieces. Roll out each piece to a circle about 20cm (8in) across on a well floured work surface.
• Heat a lightly oiled heavy based frying pan until very hot. Dust the excess flour off the flatbread and cook for about 30 seconds until the flatbreads begin to bubbles up in places.
• Carefully flip over and cook the other side a for about 10-20 seconds until browned in spots and cooked through.Keep warm until all the flatbreads are cooked.

QUICK AND EASY YOGHURT FLATBREADS

Steps:

• Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
• Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
• Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
• Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
• If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

AN EASY AND DELICIOUS FLATBREAD RECIPE WITH ONLY 3 INGREDIENTS

Steps:

• In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
• Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.
• Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
• Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
• Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
• Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
• Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
• Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.

EASY YOGURT FLATBREADS

Steps:

• Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.
• Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.
• Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.

EASY YOGURT FLATBREADS RECIPE

Steps:

• In a large mixing bowl, combine flour, yogurt, and salt.
• Knead them together into a soft non-sticky dough. Add oil and knead again for a minute.
• Allow the dough to rest for 10 - 15 minutes.
• Divide the dough into 8 equal dough portions.
• Pick one dough ball at a time and roll into a 6-7 inch disk.
• Heat a non-stick frying pan over high heat. When the pan is hot enough, place the rolled flatbread on the pan. When you see the bubble appearing, flip the flatbread and cook for a further 40-50 seconds.
• Transfer the flatbread to a casserole dish lined with tissue paper and keep it covered.
• When the first flatbread is getting cooked, I prefer to make the second one in the meanwhile. Repeat the process for the remaining dough until all the flatbreads are cooked.

EASY YOGURT FLATBREAD

Steps:

• In a large bowl, whisk together the flour, salt, and baking powder.
• Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
• On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
• Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
• Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
• Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
• Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
• Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

EASY TWO INGREDIENT YOGURT FLATBREADS

Steps:

• Put the flour in a mixing bowl, add the yogurt and mix together to combine.
• Use your hands to knead briefly until you have a pliable, soft, non sticky dough.
• Mist the bowl with a little oil, add the dough, coat in the oil and cover the bowl. Leave to rest for up to 30 minutes at room temperature.
• Divide the dough into 8 sections, each roughly the size of a large egg.
• Lightly dust your worktop with flour and roll the dough using a rolling pin to make 8 flatbreads, approximately 16cm/6inches in diameter.
• Keep the rolled out flatbreads covered with plastic wrap so they don't dry out (do not stack them as they might stick).
• Heat a non-stick frying pan or skillet over a high heat and add a teaspoon of rapeseed oil.
• Lower the heat slightly and pan fry the flatbread for about a minute, until it starts to colour and puff up.
• Flip the flatbread over and cook for another 30 seconds or until the surface is covered in brown spots. Repeat until you have cooked them all.
• Serve immediately or cool and quickly pan fry to reheat.

EASY YOGHURT FLATBREADS (VARYING SIZES)

Steps:

• Sieve flour into a mixing bowl.
• Add natural yoghurt and spoon of oil and mix together until a dough is formed.
• Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
• If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
• If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!

EASY YOGURT FLATBREAD RECIPE

Steps:

• In a large bowl combine the flour with the herbs, baking powder, salt and baking soda. Stir to combine.
• Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in. The mixture will appear shaggy.
• Dust a cutting board with a little extra flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary. Divide dough into 8 pieces and roll into balls.
• Divide dough into 8 pieces and roll into balls.
• Using a rolling pin or your fingers, roll out each ball until the dough is about 1/4 inch thick.
• Heat a griddle or cast iron pan over medium high heat and brush with the oil. When the pan is hot (but the oil is not smoking) add the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 - 4 minutes until golden brown. Serve warm with a little butter or brushed with a little olive oil.

SOFT AND FLUFFY FLATBREAD (NO YEAST)

Steps:

• In a large bowl, whisk the flour, baking powder, and salt together until well blended.
• Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
• Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
• Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that's between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that's less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
• Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
• Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!