These quick and easy yoghurt flatbread are now a big staple in our house. Late lunches. Oh yes. Impromptu dinners. Yeap. Last minute breakfast in bed moments when granny takes the kids to the sea. Yes, yes, yes.
A few weeks back we took the kids to a local family festival. Oh what fun. It was filled with children stories, dancing, fun crafts, face painting – oh we can never not have face painting, running through reeds taller than me, bumping into friends I have not seen for a year and tons and tons of churros. Luckily for us it happens every single year. So something to look forward to next year then.
We came home, happy, tired and hungry (even after all those churros). And the quickest thing to make for lunch was these yoghurt flatbreads. They really do take only 5 minutes to whip up and can be cooked straight away. But you can also prepare the flatbread dough before hand, store it in a plastic wrap in the fridge and cook them when ready.
These quick flatbreads go well with falafels , yoghurt dip, baked plantains or peanut butter gravy. But on the day of the festival, with all our glittery butterfly face paint and jolly roger pirate songs, we sat down and ate them simply with leftover roasted courgettes from the night before. And everything was alright with the world.
So here is how to make yoghurt flatbreads. I really hope you like them as much as we do.
Quick Yoghurt Flatbreads
- 1 medium free-range egg , beaten
- 3 tbsp olive oil
- Mix all the ingredients together in a large bowl until it forms a ball.
- Knead the mixture for a few minutes to form a smooth dough.
- At this stage you can cover the dough and chill in the fridge until you need it.
- If cooking now then split the dough into 8 portions and roll on a lightly flowered surface to form discs.
- Heat up a cast iron frying pan and cook each flatbread for about 2-3 mins on each side or until cooked.
Recipe NotesFrom the Total Greek Yoghurt Cookbook.
For more flat bread inspiration check out the
Quick naan bread from Jo’s Kitchen
Baladi (whole meal pitta) from Elizabeth’s Kitchen Diary
Sourdough naan bread from Franglais Kitchen
Thyme and garlic naan from Coffee and Vanilla