Whether it’s for dipping into a curry, using as a wrap or as a pizza base, this 2 Ingredient Flatbread recipe always steals the show. Self-raising flour and Greek yoghurt are the two ingredients needed to make this foolproof homemade flatbread. Although the bread is delicious on its own, it’s made even better with the addition of an easy, homemade coriander (cilantro) butter.
Can you make 2 Ingredient Flatbread ahead of time?
Follow the 2 Ingredient Flatbread recipe up until step 2, then refrigerate the dough ball in an airtight container for up to 2 days.
Is 2 Ingredient Flatbread suitable for leftovers?
2 Ingredient Flatbread is best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat in the microwave or toaster.
Print 2 Ingredient Flatbread
This 2 Ingredient Flatbread is ideal for serving with curries, with dips, as part of a Middle Eastern or Mediterranean meal and even as a quick pizza base. I’ve provided a coriander (cilantro) butter, to brush onto the bread for extra delicious flavour.
- Total Time: 35 mins
- Yield: 8 1x
Ingredients
Flatbread
- 1 cup (250 g) full-fat natural Greek yoghurt
- 1⅓ cups (200 g) self-raising flour, plus extra for dusting
- Oil, for greasing the pan
Coriander (cilantro) butter (optional)
- 2 tbsp unsalted butter, melted
- 1 tbsp coriander (cilantro), freshly chopped
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
Instructions
- Combine the yoghurt and self-raising flour in a medium bowl using a spoon. The mixture will resemble large flakes.
- Tip the mixture onto a clean, floured kitchen bench and knead for 5 minutes until it has combined, using more flour as needed on your hands as the dough will be very sticky.
- Form a dough ball and cut it into 8 pieces.
- Using more flour if needed, roll each piece into an oval or round so that it’s roughly 5 mm (1/4 inch) thick.
- Cook in a greased, non-stick pan over medium–low heat for 1–2 minutes on each side until golden.
- Combine the coriander butter ingredients (if using) in a small bowl, then brush onto the freshly made flatbreads.
Notes
MAKE AHEAD
Follow the recipe up until step 2, then refrigerate the dough ball in an airtight container for up to 2 days.
LEFTOVERS
Best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat in the microwave or toaster.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: flat bread
- Method: pan
Elise says:
Made this with a plain coconut yoghurt for a dairy free option to pair with your lamb shoulder recipe and it was a hit!
Nicole says:
Oh that sounds so delicious! Thank you for the lovely message Elise! Nic x
Andrea says:
Love this recipe! I make the flat breads all the time. Great with curry and also as a pizza base. It’s handy too if you need some yummy fresh bread in a hurry.
Teya says:
So easy and delicious. I make this all the time for my family and they love it
ginapartain says:
I make these with a lot of my greek, middle Eastern and Mediterranean dishes. They are so good and full of protein!
matt.bee says:
Amazing!
helenwailes says:
These were a revelation (yoghurt and flour, who knew!). Did these with the lamb shoulder recipe – total hit!