
Jump to recipe
Two Ingredient Flatbreads
Why pay money for flatbreads at a supermarket when you can make them yourself using only two ingredients? Perfect to serve with a curry on a cold day, or they are great when packed with your favourite sandwich fillings.
SERVES
4
COOKING TIME
6 minutes
DIFFICULTY
simple
What are the best flour options for flatbread?
The best flour for flatbread depends on the texture and flavour you’re aiming for:
- All-Purpose Flour
- Whole Wheat Flour: Adds a nutty flavour and more fibre, making it a healthier choicE
- Bread Flour: Higher protein content gives a chewier texture, ideal for thicker flatbreads.
- Gluten-Free Flour Blends
- Alternative Flours: Such as Chickpea flour, spelt flour, and coconut flour.
Can I make flatbread gluten-free?
Yes, you can make flatbread gluten-free with the right ingredients and techniques. Use gluten-free all-purpose flour blends specifically designed for baking. These often contain xanthan gum or guar gum to replicate gluten’s elasticity. Alternative flours like chickpea flour, almond flour, or cassava flour can be used, but you may need a binder like eggs or flaxseed to keep the flatbread together. Allowing the dough to rest can improve texture, even without gluten. For best results, cook gluten-free flatbreads on a medium-hot skillet to prevent breaking.
What’s the difference between flatbread and naan?
Flatbread and naan may seem similar, but they have several key differences. Traditional flatbread is made with simple ingredients like flour, water, and salt, while naan often includes yogurt, milk, or eggs, giving it a richer and softer texture. Flatbread can be unleavened, such as tortillas, whereas naan is typically leavened with yeast or baking powder. The cooking methods also vary, with flatbreads usually prepared on a griddle or skillet, while naan is traditionally baked in a tandoor oven. In terms of texture and shape, naan is thicker, fluffier, and often tear-shaped, while flatbread tends to be thinner and rounder.
Do I need a special pan to cook flatbread?
No, you don’t need a special pan to cook flatbread. However, using the right equipment can improve results:
- Cast Iron Skillet: Retains heat well, creating a nicely browned surface.
- Non-Stick Pan: Easier for beginners, as it prevents sticking without needing much oil.
- Griddle: Perfect for cooking multiple flatbreads at once.
- Tava: A traditional Indian pan designed for flatbreads like roti and chapati.
@boredoflunch 2 Ingredient Flatbreads 🥙 Why pay money for flatbreads at a supermarket when you can make them yourself using only two ingredients? Perfect to serve with a curry on a cold day, or they are great when packed with your favourite sandwich fillings. Ingredients: – 280g Self Raising Flour – 250g Greek Yoghurt (I used 0% fat) Method: 1. Add your self-raising flour and Greek yoghurt to a bowl and combine with a fork. Dust your surface with some flour and knead the mixture for a few minutes. 2. Form a ball with the dough and flatten. Cut the ball into four or eight (depending how small you like the flatbreads) 3. Flatten using a rolling pin and then transfer onto pan (medium-high heat). Cook for 2-3 minutes on each side. 4. Brush on some melted garlic butter if you are serving with a curry Enjoy 😊 #boredoflunch #lunch #snack #bread #homemade #homemadebread #flatbreads #flatbread #easy #easyrecipe #easyrecipes #recipe #recipes #greekyoghurt #sandwiches #curry #flatbreadrecipe #familyfriendly #budgetfriendlyrecipes #garlic #share #like #tiktok #foryou #fyp
Can flatbread dough be frozen?
Yes, flatbread dough freezes well, making meal prep much easier. To freeze, start by portioning the dough into individual flatbread sizes before storing. Wrap each portion tightly in plastic wrap or place it in an airtight container to prevent freezer burn. Flatbread dough can be kept in the freezer for up to three months. When you’re ready to use it, thaw the frozen dough in the refrigerator overnight or leave it on the counter for a few hours before rolling and cooking. Alternatively, you can freeze cooked flatbreads by stacking them with parchment paper in between and storing them in a freezer bag.
Method
Step 1
Add your self-raising flour and Greek yoghurt to a bowl and combine with a fork. Dust your surface with some flour and knead the mixture for a few minutes.
Step 2
Form a ball with the dough and flatten. Cut the ball into four or eight (depending how small you like the flatbreads)
Step 3
Flatten using a rolling pin and then transfer onto pan (medium-high heat). Cook for 2-3 minutes on each side.
Ingredients
250g self raising flour (plus some for dusting)
250g Greek yoghurt (I used 0% fat)