2 Ingredient Flatbread

An incredibly simple flatbread using just self-raising flour and Greek yoghurt, finished with an optional garlic coriander butter. Great alongside curries or used as wraps.

Ingredients

• 250 g full-fat natural Greek yoghurt
• 200 g self-raising flour, plus extra for dusting
• Oil, for greasing the pan
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh coriander (cilantro), chopped
• 1/2 tsp freshly minced garlic
• 1/2 tsp sea salt flakes

Method

1. Mix the yoghurt and flour together in a bowl until the mixture forms large flakes.
2. Turn out onto a floured surface and knead for about 5 minutes until smooth, adding more flour as needed.
3. Shape into a ball and divide into 8 equal pieces.
4. Roll each piece into an oval or round about 5 mm thick.
5. Cook in a greased non-stick pan over medium-low heat for 1-2 minutes per side until golden.
6. Combine the melted butter, coriander, garlic, and salt, then brush over the warm flatbreads.

Tips

• For a gluten-free version, use 200 g gluten-free self-raising flour plus 2 tsp baking powder.
• For dairy-free, substitute thick coconut yoghurt and skip the coriander butter.
• Uncooked dough keeps in the fridge for up to 2 days.
• Cooked flatbreads freeze well – reheat in a pan, oven, or air fryer.