Everyone loves flatbreads, right? They are so versatile and delicious. You can use them for wraps, sandwiches, or just dip them in some hummus. But making flatbreads from scratch can be a hassle. You need a bunch of ingredients and a fair bit of time. Not this one, this amazing recipe uses only 2 ingredients (and salt 😊).
Yep, you read that right. All you need is self-rising flour and vegan yogurt. You’ll get soft, fluffy, and tender flatbreads that are so much better than anything you can buy at the shop. You have to try this recipe!
Why does this flatbread recipe work so well?
Because it’s super quick, these 2 ingredient flatbreads take basically no effort, and it’s so much healthier than the wraps or flatbreads you’ll buy in the shops. It can be ready to cook in 10 minutes, if you knead it. If, like me, you just want to mix it, then leave it. It will take a few minutes to bring it all together, then an hour later you have a perfectly supple dough that yields the best flatbreads or wraps you have ever tried!
A brief history
Flatbreads are one of the oldest and most widespread forms of bread, dating back to ancient civilisations in Mesopotamia, Egypt, India, and beyond [1]. Generally, they are made with unleavened dough that is rolled or stretched into thin layers and cooked on a hot surface, such as a griddle, skillet, or oven. Then they are eaten, either plain or used to pick up and accompany all sorts of other foods.
Ingredient notes
Yoghurt: I like to use Oatly’s Greek yoghurt. It adds moisture and tanginess to the flatbread dough. It really should be a Greek yoghurt. If you use a normal one, there will be more liquid and your dough will likely need more flour.
Self raising flour: It contains baking powder, which helps the flatbread rise slightly and become fluffy. If you don’t have any, then you can just use plain, or all purpose flour and add a teaspoon of baking powder.
Salt: Just a pinch helps to enhance the flavour of the flatbread and balances the tanginess of the yoghurt.
How to make these 2 ingredient flatbreads
- Add the yoghurt and the flour to a bowl and mix well. I like to use a wooden spoon to start it off. Then get in there with my hands.
- When you can’t mix it anymore. Knead it in the bowl, just enough to pick up the flour stuck to the sides and for it to come together into a ball.
- Cover and leave to rest for an hour or so. Every 15 minutes, come back and give the dough a little fold in on itself. This creates layers, which develops the gluten. When you can stretch it without it breaking, then you know it’s ready.
If you don’t want to wait and fold, you can just give it a knead for 5 minutes.
- To make wraps, divide into 6 75g portions. For thicker flatbreads, divide into 4 portions, about 110g each.
- Dust your work surface lightly with flour and roll out into circles, or like me, into random shapes that are vaguely circular.
- Cook in a dry cast-iron or heavy bottom pan on medium high. They will only take a minute or so on each side.
- Place on plate with clean, dry tea towel onto to keep moist.
How to serve these flatbreads
I love to use these instead of the shop bought wraps. So, when I have fajita wraps, I use these. When I make a Lebanese meze plater, these are amazing for mopping up the hummus or baba ganoush. These work great with curry, seitan döner or any dish that needs a quick bread.
Potential variations
For flatbreads without yoghurt. You can just use a simple water and flour mix. Just use a 2:1 ratio, so 200g flour, to 100g of water. It also helps to add a little olive oil to this version, as it’s missing the fat from the yoghurt version. In my opinion, it’s not as good. But in a pinch, it works fine.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for this recipe, but it will make the flatbreads denser and less fluffy. You may also need to adjust the amount of water or yoghurt slightly, as whole wheat flour absorbs more liquid.
How can I store the leftover flatbreads?
You can store the flatbreads in an airtight container or a Ziplock bag at room temperature for up to 3 days, or in the freezer for up to 3 months. To reheat them, you can microwave them for a few seconds, or toast them in a skillet over medium-high heat until warm and crisp.
What can I serve with flatbreads?
Flatbreads are very versatile and can be served with a variety of dishes, such as curries, stews, salads, dips, or wraps.
Can I add any herbs or spices to the flatbread dough?
Yes, you can customise the flatbread dough with your favourite herbs or spices, such as garlic or onion powder, coriander, or oregano. Just mix them with the flour before adding the water and yogurt.
If you try this recipe, let me know what you think!
Leave a comment, rate it, and don’t forget to tag a picture @theseveggiedelights on Instagram!
2 ingredient flatbreads
Equipment
Ingredients
- 225 g self raising flour Add 2 tsp of baking powder if using AP or plain flour
- 225 g Vegan Greek yoghurt
- 1 Pinch of salt
Instructions
- Mix yoghurt and flour in a bowl until no more mixing is possible.
- Knead the mixture in the bowl to incorporate remaining flour.
- Cover and rest for an hour. Every 15 minutes give the dough quick fold to develop the gluten. Alternatively, knead for 5 minutes if you don't want to wait.
- Divide the dough into 6 portions (75g each) for wraps or 4 portions (110g each) for thicker flatbreads.
- Lightly flour your work surface and roll out the dough into circles.
- Cook each side in a dry, heavy-bottomed pan on medium-high heat for about a minute.
- Place cooked flatbreads on a plate covered with a clean, dry tea towel to keep them moist.