If you look at most of the recipes on my blog, they are all really (and I mean really) easy. I’m not saying this is the best or most perfect way to make flat bread, but it’s the way I whip it up, it’s delicious and I use it to accompany curries and soups. Plus the leftovers go beautifully in the lunch box. This recipe works as a pizza base too.
2 Cups SR Flour (300 grams)
1 Cup Greek Yoghurt (280 grams)
Olive Oil (approx 1/4 cup)
Dough Method – Thermomix
1. Weigh out yoghurt and flour into bowl.
2. Slowly turn to speed 6 for 10 seconds until dough is formed.
3. Lock lid and set timer to 1.5 minutes, kneed option.
4. Remove dough from the Thermomix bowl and place on to a well floured board or Thermomix mat.
5. Kneed into a ball. If the dough is sticky, add extra flour when kneading until you have a nice firm ball.
Dough Method – Regular
1. Place yoghurt & 1 cup of SR flour into a large mixing bowl.
2. Mix until combined (use your hands when the mixture is too thick to stir).
3. Add the rest of the flour, a little bit at a time, until you have formed a dough ball. Add a little extra flour the dough is too sticky.
4. Knead for about 5 minutes on a floured board or bench.
1. Preheat oven to 200-210°C.
2. Cut dough in half, and then section into even pieces (depending on how big you want the bread to be). I cut each half section into 4, so 8 portions all up.
3. On a floured board or clean bench, roll out each portion in an oval shape. Roll each piece thinly (as thin as possible). I don’t stress about the shape here. If there is a few holes, don’t stress becuase it adds to the rustic-ness of the bread. As you can see at the picture below, they are all pretty rough.
Cook in Oven
4. Lay bread on a tray lined with baking paper and drizzle bread with a generous amount of oil. I just wing it, but to be more precise, I would use approximately 1 tablespoon of oil for each portion.
5. Season with salt (optional)
6. Cook in a hot 200-210°C oven for approximately 15-20 minutes until golden.
Cook on BBQ or in Fry Pan
4. I prefer this method of cooking. It just gives the bread a delicious flavour. Heat the BBQ or frypan. Add a little oil to the pan (if using). Before placing the bread on the plate or pan, rub oil into the bread.
5. Cook on either side until golden.
6. While still hot, season with a good pinch of salt and serve.
The image below is the max thickness I would allow. I generally go even thinner — as thin as the dough will allow before breaking.
I’ve tried rolling the bread slightly thicker (1/2 – 1 cm) and thinly (as thin as possible – under 1/2 cm). Both work but we like the thinner version best.
Thick Flat Bread
Thin Flat Bread
Delicious with soup! I cut up the bread into strips and served it with this Slow Cooker Lentil Soup.
I also use flat bread as lunch for myself with avocado, tomato and freshly cracked pepper. So delicious and a nice alternative to a sandwich.
Lunch Box Idea
Any leftovers go in the lunch box as bread fingers.
- Flat bread (great served with bean dip, tomato sauce, tzatziki, hummus)
- Boiled Egg
- Ginger Snowballs