2-Ingredient Yoghurt Flatbreads - Easy Homemade Recipe

These are THE EASIEST homemade flatbreads you will EVER make! Just two ingredients - natural yoghurt and self-raising flour - and you've got soft, fluffy, absolutely DELICIOUS flatbreads ready in 20 minutes. No yeast, no proving, no complicated steps. They're perfect for wraps, brilliant as a naan bread alternative, and SO much better than anything shop-bought. This is the ultimate recipe for using up leftover yoghurt and creating something absolutely amazing!

Recipe Details:

• Prep Time: 5 minutes
• Rest Time: 15 minutes
• Cook Time: 12 minutes (2 mins per flatbread)
• Total Time: 32 minutes
• Makes: 6 flatbreads
• Difficulty: Easy
• Special Equipment: Large frying pan or griddle, rolling pin, tea towel

I genuinely love how EASY these flatbreads are to make! If you've got leftover yoghurt in the fridge and a bag of self-raising flour in the cupboard, you're literally 20 minutes away from fresh, warm, homemade flatbreads. The magic happens when you combine the yoghurt with self-raising flour - the lactic acid in the yoghurt reacts with the raising agents in the flour, creating the most incredible soft, fluffy texture without needing any yeast or proving time. It's basically instant bread! You can make these flatbreads thick and pillowy (perfect for tearing and dipping), or roll them thin for wraps and sandwich fillings. They're a brilliant naan bread alternative that you can knock up in minutes when you're making a curry. And here's the BEST part - when you take them off the heat, you wrap them in a tea towel. This steams them slightly and keeps them incredibly soft and pliable, which is exactly what you want. No dry, cracked flatbreads here! These stay beautifully supple and fold perfectly for wraps. You can flavour them however you like - add herbs, spices, garlic - or keep them plain and simple. They're so versatile, so quick, and honestly SO much tastier than shop-bought wraps or flatbreads. Once you make these, you'll never buy flatbreads again!

Why You'll Love This Recipe

• Only 2 ingredients: Yoghurt and self-raising flour - that's literally it!
• No yeast or proving: Ready in 20 minutes from start to finish
• Uses up leftover yoghurt: Perfect zero-waste cooking
• Soft and fluffy: The yoghurt creates incredible texture
• Versatile thickness: Make them thick for tearing or thin for wraps
• Better than shop-bought: Fresher, tastier, and no preservatives!

Ingredients

For the Flatbreads:

• 350g natural yoghurt (full-fat works best)
• 350g self-raising flour, plus extra for dusting
• 1 teaspoon salt
• Oil for cooking (vegetable or olive oil)

Instructions

1. Mix the dough: In a large mixing bowl, add the yoghurt, self-raising flour, and salt. Mix everything together with a wooden spoon or your hands until it comes together into a rough dough. Don't over mix - you just want it combined.

2. Knead briefly: Tip the dough out onto a lightly floured surface and knead it very gently for about 1 minute, just until it becomes smooth and stops being too sticky. If it's very sticky, add a tiny bit more flour, one tablespoon at a time. You want it soft but manageable.

3. Rest the dough: Cover the dough with a clean tea towel and let it rest for 15 minutes. This allows the flour to hydrate fully and makes the dough easier to roll out. 

4. Divide the dough: After resting, divide the dough into 6 equal pieces.

5. Roll out the flatbreads: On a lightly floured surface, use a rolling pin to roll each piece out into a flatbread. For thick, pillowy flatbreads (like naan), roll to about 1cm thickness. For thin wraps, roll them thinner to about 3-4mm. The thinner they are, the quicker they cook!

6. Heat your pan: Heat a large frying pan or griddle over medium heat. You want it hot but not smoking. Add oil to the pan for best results.

7. Cook the first side: Place one flatbread in the dry hot pan. Cook for about 1-2 minutes (depending on thickness) until you see bubbles forming on the surface and the bottom has lovely golden-brown spots.

8. Flip and cook: Flip the flatbread over and cook the other side for another 1-2 minutes until it's cooked through and has those characteristic golden spots. Thicker flatbreads will need a bit longer - just make sure they're cooked all the way through.

9. Brush with oil (optional): If you want a bit of extra richness and shine, brush each cooked flatbread with a tiny bit of melted butter while it's still hot. This isn't essential but it adds lovely flavour!

10. Wrap in a tea towel: This is THE MOST IMPORTANT STEP! As soon as each flatbread comes off the heat, wrap it in a clean tea towel. Stack them on top of each other, all wrapped together in the towel. This steams them slightly and keeps them incredibly soft and pliable. If you skip this step, they'll dry out and crack!

11. Repeat with remaining dough: Cook all the flatbreads, stacking each one in the tea towel as it's done. Keep them wrapped until you're ready to serve.

12. Serve warm: Serve the flatbreads warm from the tea towel. They're incredible fresh, but can also be cooled and stored for later!

Chef's Tips

Equal quantities: The 1:1 ratio of yoghurt to self-raising flour is key - it's what makes these work so brilliantly!

Don't overmix: Mix just until combined. Overworking the dough makes tough flatbreads.

Rest is essential: That 15 minutes rest time lets the flour hydrate and makes rolling SO much easier.

Flour your surface well: Use plenty of flour when rolling to stop them sticking, especially if your dough is a bit wet.

Medium heat is perfect: Too hot and they burn on the outside before cooking through. Medium heat gives you time to cook them properly.

Look for bubbles: When you see bubbles forming on the surface, it's time to flip!

Tea towel is MAGIC: This keeps them soft and pliable. Don't skip wrapping them - it makes all the difference!

Make them your thickness: Thick for tearing and dipping, thin for wraps - totally up to you!

Full-fat yoghurt works best: It creates a richer, softer flatbread. But low-fat works too if that's what you have.

Substitutions & Variations

No self-raising flour? Make your own: 350g plain flour + 2½ teaspoons baking powder + ½ teaspoon salt

Greek yoghurt: Works brilliantly! You might need slightly less flour as it's thicker

Dairy-free: Use dairy-free yoghurt (coconut or soy-based) for a vegan version

Garlic flatbreads: Add 2 cloves minced garlic to the dough, or brush with garlic butter after cooking

Herb flatbreads: Add 2 tablespoons chopped fresh herbs (coriander, parsley, or dill) to the dough

Spiced flatbreads: Add 1 teaspoon cumin seeds, nigella seeds, or za'atar to the dough

Cheese flatbreads: Add 50g grated cheese to the dough for extra flavour

Wholemeal version: Replace 175g of the self-raising flour with wholemeal self-raising flour for a nuttier taste

Storage & Reheating

Best served fresh: These flatbreads are at their absolute best served warm, straight from the tea towel!

Room temperature storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days.

Refrigerator storage: Keep in the fridge for up to 5 days in an airtight container or sealed bag.

Freezing: These freeze BRILLIANTLY! Cool completely, then layer with greaseproof paper between each flatbread. Freeze in a sealed bag for up to 3 months.

Reheating from room temp: Warm in a dry pan over medium heat for 30 seconds each side.

Reheating from frozen: Defrost at room temperature for 30 minutes, then warm in a dry pan, or reheat from frozen in a hot pan for 1-2 minutes each side.

Microwave option: Wrap in a damp tea towel and microwave for 15-20 seconds (but they won't be as good as pan-reheated!)

Wrap in tea towel: Whether serving fresh or reheating, always wrap them in a tea towel to keep them soft.

Frequently Asked Questions

Q: Can I make these without self-raising flour? A: Yes! Use 350g plain flour + 3½ teaspoons baking powder + ½ teaspoon salt. Mix the baking powder and salt into the flour before adding yoghurt.

Q: My dough is too sticky. What should I do? A: Different yoghurts have different moisture levels. Just add more flour, one tablespoon at a time, until it's workable but still soft.

Q: Can I use Greek yoghurt? A: Absolutely! Greek yoghurt works brilliantly. You might need a tiny bit less flour as it's thicker than natural yoghurt.

Q: Why do I need to wrap them in a tea towel? A: The steam from wrapping them keeps them soft and pliable. Without this step, they dry out and can crack when you try to fold them.

Q: Can I make these gluten-free? A: You can try using gluten-free self-raising flour, but the texture will be different. I haven't tested this version myself.

Q: How thick should I roll them? A: It's totally up to you! Thick (1cm) for naan-style flatbreads to tear and dip. Thin (3-4mm) for flexible wraps.

Q: Can I cook these on a BBQ? A: Yes! Cook them on a hot griddle on the BBQ for lovely charred spots and smoky flavour.

Q: What's the best yoghurt to use? A: Full-fat natural yoghurt works best, but low-fat or Greek yoghurt also work brilliantly. Avoid flavoured yoghurts!

You Might Also Like

Yoghurt Marinated Chicken Thighs - The perfect filling for these flatbreads - tender, flavourful, and delicious!

Easy Yoghurt Dressing - Drizzle this over your flatbread wraps for the ultimate finishing touch.

Onion and Coriander Chapatis - Another brilliant homemade bread option, and something a bit different!

Enjoy!

Del x

These 2-ingredient yoghurt flatbreads are an absolute GAME-CHANGER! So quick, so easy, and SO much better than shop-bought. Perfect for wraps, as a naan alternative, or just for tearing and dipping. Once you make these, you'll never buy flatbreads again!