Easy Flatbreads
I make these flatbreads so often because they go well with just about anything. They always turn out perfectly light and fluffy and it is my go-to side whenever I’m serving stews and curries or just need a vessel to carry roasted chicken, seared prawns or braaied steak.
Because these are unleavened flatbreads, they are quick and simple to make and you really need no more than three ingredients to make them – a trustworthy, repertoire-recipe for when you are in a hurry. Making the flatbreads are as easy as combining all the ingredients in a stand mixer and allowing the dough to form, dividing the dough into equal size pieces and rolling them out. Cooking takes as little as 3-5 minutes. 
I often served them as an entrée or canapé-style dish with braaied steak, Chimichurri and Tzatziki and if you’d like to see how I make it, simply go to my YouTube channel for a step by step video.
You can view my YouTube channel “Cooking In The Veld” by clicking here or by scanning the QR code below.
Easy Flatbreads In Under 10 Minutes (Unleavened)
Ingredients
- 300 g self-raising flour
- 300 g plain Greek yoghurt
- 1 tsp thyme, rosemary or chives fresh, finely chopped
- salt
Instructions
- Add the flour, yoghurt, herbs and salt to a stand mixer with the dough hook attached (you can also do this by hand). On low to medium speed, allow everything to combine and knead until a sticky dough forms. We don't need the dough to rise, so it is not necessary to over knead at this stage. Note: The dough will be quite sticky and it is supposed to be as it is this stickiness that makes the flatbreads so light and fluffy. Don't be tempted to add in extra flour at any stage.
- On a well floured surface, tip the dough out and flour you hands properly. You can also use some melted butter or olive oil for this. Work the dough into a roughly uniform log shape. Use a sharp knife to cut the dough into equal size pieces. Roll each piece into a ball shape. This will make it easier to roll them out later.Using a rolling pin, roll each ball out to a thickness of about half a centimeter thick (5mm). It is important to roll them out as thin as possible as they do tend to puff up quite a bit while cooking.
- Over a medium heat, cook the flatbreads for 2-3 minutes on each side or until light and golden. I prefer to use a dry, cast iron griddle pan for this but you may add some olive oil or butter to the pan.
- Drizzle with garlic infused olive oil or melted butter and garnish with freshly chopped herbs.
Video
Notes
