Yoghurt Flatbreads
Soft, pillowy, and lightly nutty from a sprinkle of sesame seeds, these easy flatbreads are the ultimate companion to curries, dips, or anything you want to scoop and savour. Made with just Greek yoghurt and self-raising flour, they come together in minutes but taste like you’ve spent hours perfecting them.
Yoghurt Flatbreads
Servings: 4 Flatbreads
A soft, pillowy flatbread made with just a few simple ingredients, perfect for pairing with curries or dips.
Print Recipe
Ingredients
- 2 cups 300g self-raising flour
- 1 cup 280g Greek yoghurt
- 1/2 cup dark sesame seeds
- Salt to taste
Instructions
- Place plain flour into a large mixing bowl. Add Greek yoghurt and a generous pinch of salt. Mix together with a spoon until the mixture becomes too thick to stir.
- Once the dough starts to come together, turn it out onto a clean surface. Knead the dough by hand until it forms a smooth and elastic ball. If using a stand mixer, this process can be done more easily using a dough hook attachment.
- Shape the dough into a log and divide it into four equal portions. Roll or press each portion into a flat round. A rolling pin may be used if preferred, though shaping by hand is also suitable. Aim for a fairly thin consistency, as thicker breads may burn on the outside before cooking through.
- While shaping the dough, preheat a large dry frypan over a low to medium heat. Sprinkle some dark sesame seeds over the top and gently press
- Once the pan is heated, cook each flatbread one at a time. Cook on each side until lightly golden, ensuring the bread is cooked through and slightly puffed.
- Serve warm, ideally with curries such as butter chicken or as an accompaniment to any dish where fresh flatbread is welcome.
