These flatbreads are perfect for wrapping around my grilled Chicken Souvlaki for a beautiful summer meal outside! It seems that bread making is no longer a daunting task for many of us due to a current situation and many days spent inside the house. One needs to find a new hobby, right? For a while conquering sourdough and rye bread became mine but once I mastered those I was onto a new challenge.
Flatbread
Lucky for me, it turned out that flatbread isn’t hard to perfect. It’s so easy I aced it on my first attempt or so I thought because when I tweaked the recipe slightly I ended up with bread so lightly, flaky and flavourful I had to share it. Plus so many of you requested the recipe, so here you go!
The recipe
Admittedly, there are many types of flatbread. Pita, naan, lavash, roti, chapati, etc. and so many different ways of making it. The recipe I am sharing today is made using a quick, no yeast dough. The secret ingredient is plain yogurt, which makes this bread soft, pliable and flaky! I’ve also used baking powder to give it a little leavening. Just look at the large bubbles that form as you cook it on a screaming hot pan!
How to make it
If you use self-rising flour, which includes both baking powder and salt, you will only need two ingredients to make this bread dough. Self-rising flour and plain yogurt. However, I prefer using plain bread flour and being able to control the raising agent and salt in my recipes. What flour you choose is up to you! This recipe will work equally well if using whole wheat flour if that is your preference. The method for the flatbread dough is incredibly simple. Just mix all ingredients, let it rest for 30 minutes. Divide the dough into 8 equal parts, roll out and cook on a hot pan. For additional flavour brush the cooked flatbread with melted butter, pressed garlic and herbs like parsley, cilantro or tarragon.
Serving suggestions
This flatbread recipe is incredibly versatile and is suitable to serve alongside a variety of dishes from different cuisines. We use it as a pita bread in this Greek souvlaki recipe. I also use this flatbread when I make Grilled Chicken Kebab and as the base for Chicken Musakhan. You can also serve it instead of chapatis with my Indian Meatballs with Curry Sauce. Or together with my gorgeous Mediterranean Salad with Hummus and Fried Halloumi. It’s particularly good when you have something to dip the flatbread into, like Turkish Eggs or a classic Hummus. For something completely different, try using the flatbread as a base for my 15 Minute Pizza!
Storage and leftovers
These flatbreads will keep for a couple of days at room temperature if in an airtight container or bag. They can be easily reheated in the oven or toaster. Or you can make a double portion and freeze them for another day. Enjoy!!
More bread recipes
2 Hour Hamburger Buns Garlic Butter Dinner Rolls Honey Buckwheat Soda Bread Rye Bread
