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2 Ingredient Flatbread recipe

30 Minutes

super easy

8 flatbreads

Enjoy the simplicity and versatility of these 2 Ingredient flatbread recipe that comes together quickly and effortlessly. Whether you’re in need of a bread side or a vehicle for your favorite fillings, these flatbreads are sure to become a staple in your kitchen repertoire! They pair wonderfully with dips, curries, or even as a wrap for various fillings.

Are you a big fan of fleatbreads? Try also Homemade Flatbreads or Turkish Pide Bread.



Adjust Servings
200 grams greek thick yogurt
200 grams self-raising flour
neutral oil
Nutritional Information
117 Calories
2 g Fat
5 g Protein
20 g Carbs
1 g Sugars


Knead the Dough
In a mixing bowl, combine the thick yogurt and self-raising flour. Use a spatula or your hands to bring the ingredients together until they form a rough dough. Turn the dough out onto a floured surface and gently knead it for a minute or two. The dough should become smooth and cohesive.
Mark as complete
Shape the Flatbreads
Take one portion of dough and use your hands or a rolling pin to flatten it into a round or oval shape. Aim for a thickness of about 2-3mm. Heat a non-stick skillet or frying pan over medium heat. Lightly grease the pan with a small amount of oil.
Place the shaped flatbread onto the heated pan. Cook for about 2-3 minutes on one side, or until you see bubbles forming on the surface and the bottom is golden brown. Gently flip the flatbread using a spatula and cook the other side for an additional 2-3 minutes, until it's also golden brown and cooked through. Once the flatbreads are cooked to perfection, transfer them to a plate and serve them warm. They pair wonderfully with dips, curries, or even as a wrap for various fillings.
Mark as complete
Use thick yogurt to achieve the right texture in your flatbreads. Greek yogurt or strained yogurt works best.
When kneading the dough, be gentle to avoid overworking it. Stop once the dough is smooth and holds together.
Ensure your pan is well-heated before adding the flatbreads. A non-stick pan helps prevent sticking and promotes even browning.
If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder to every 120g of all-purpose flour.
To store any leftover flatbreads, allow them to cool completely. Once cooled, place them in an airtight container or resealable bag. You can store them at room temperature for up to 2 days.

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