Easy to make flatbreads; soft on the inside while crispy on the outside, perfectly salted with a kick of garlic, using a mixture of butter and milk to make them soft and pliable. One of the best flatbread recipes you'll ever try!
PREP:10 MINS COOK:15 MINS RESTING TIME:30 MINS TOTAL:55 MINS
SERVES: 6 - 8 FLATBREADS
INGREDIENTS
FLATBREADS
3 cups plain flour, plus extra for dusting -- (15oz. or 450g)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder, -- optional
3/4 cup plain Greek yogurt, or natural plain yogurt (6.5oz | 185g)
1/4 cup vegetable oil, or olive oil -- (60ml) plus extra for cooking
3/4 cup milk, divided -- (180ml)
INSTRUCTIONS
Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
Knead dough a few more times until smooth. (You shouldn't need any extra flour at this point to knead, as the oil from the dough will help you).
Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest -- the steam helps keep them soft.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
NOTES Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps which may crack when you try to bend or roll them. FLOUR SUBSTITUTIONS WHOLE WHEAT (WHOLEMEAL) FLOUR works the same. You may need to add a couple tablespoons extra milk as whole wheat tends to be a little more absorbent than plain white flour. GLUTEN FREE FLOUR. Many readers have tried this recipe with great success! You may need to use a little extra flour to help you roll it out - add more as needed. MAKE AHEAD: The raw dough can be stored in the refrigerator for up to 3 days. To store, roll each ball out into rounds ready for cooking. Use cling wrap or parchment paper to keep the rounds separated. STORAGE: Cooked flatbreads can be stored at room temperature for a day wrapped in cling wrap, or the refrigerator for up to 2 days. To reheat, pop them on a pan over medium heat or in the microwave for 8-10 seconds. They also last well in the freezer up to a month. Store in a ziplock bag with cling wrap or parchment paper between each wrap to keep them separated.
NUTRITION
Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g
THERE YOU GO!
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