Yoghurt Flatbread

Yields: 3 pcs

Preparation time: 20'

Cooking time: 15'


  • Rolling pin
  • A flat pan


  • 160g unsweetened and unflavored (greek) yoghurt
  • 150g flour (plus quite a bit more to work the dough)
  • 4g salt
  • 8g of baking powder
  • To flavor either olive oil and rosemary or butter and sage


  • Mix salt, flour and baking powder with the yoghurt until homogeneous and sticky
  • Dust a work surface with a generous amount of flour
  • Put the dough on the surface and split it in 3 or 4 pieces
  • Add flour and mix until workable (it should not be too sticky to roll on the outside, it is ok if it is still wet inside)
  • Re-flour the surface and roll it to a thin disk (~5mm). Beware the dough is very sticky, if it starts to stick dust with some more flour
  • Spread a thin layer of the flavor of your choice (e.g. melt the butter with some sage) on one side (You might want to use a brush to help you).
  • Warm the pan on medium heat for a while. The pan should be all at the same temperature before continuing.
  • Put the flatbread in the pan with the oiled face down.
  • Keep turning it (not flipping it) a bit every now and then if your heat is uneven.
  • After a few minutes (until the bottom starts showing some browning and crisp) flip it.
  • Cook for roughly the same amount of time on the other side. Be careful that the non-oiled side tends to burn quicker than the other one.

Category: Bread

Origin: Rob

Tags: Vegetarian