Yoghurt Flatbread

Steps to making a soft, delicious flatbread, and how to turn it into a great family meal that everyone will enjoy!


1 sachet dried yeast

1 teaspoon sugar

3/4 cup natural yoghurt

11/2 cups sifted plain flour

1/4 teaspoon salt


In a large bowl mix yeast with sugar & 1 tablespoon of lukewarm water

Whisk in the yoghurt

Stir in the flour

Add the salt

Knead the ball of dough for 10 minutes or so, until it feels smooth & elastic

Place in an oiled bowl & cover

Place in a warm place about 2 hours, or until doubled in size

Remove the dough at this stage, place on bench top & punch down

Knead for about 5 minutes

Divide into 4 pieces, each forming roughly a 12cm round

Heat a griddle or fry pan

Oil the pan and brush the bread with oil as it cooks

Use any ingredients on the top of this soft, deliciously light bread.

I used lamb steaks marinated in little oil, rosemary & sprinkling of sea salt.

Cooked in a hot pan or bbq, rested & sliced thinly.

Accompanied by crispy lettuce & a salsa of chopped tomato, cucumber & spanish onion dressed with a splash of red wine vinegar, pomegranate molasses and olive oil.

A mix of yoghurt, grated garlic, squeeze of lemon & chopped mint dolloped on top!

If you don't have the time or motivation for the yeast thing, a flatbread can be made with equal quantities of self raising flour and natural yoghurt.

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