This flatbread is one of those recipes you’ll turn to again and again. It’s quick, fuss-free, and made with just 3 simple ingredients you probably already have at home. Perfect when you need a last-minute bread to go with dinner—or just something warm to dip into soup or wrap around your favourite fillings.
What makes this flatbread special is how nourishing and satisfying it is. Thanks to the yoghurt, each one packs 9g of protein, and the dough comes together in just minutes. No rising time, no oven, no special equipment. Just mix, roll, and cook on a pan.
It’s soft, warm, and so good brushed with a little melted butter and herbs (optional, but highly recommended).
Tips
- Before cooking, let the dough rest for 5–10 minutes before rolling—it becomes more elastic and easier to handle.
- If it feels too sticky, dust with a little extra flour when rolling, but avoid adding more yoghurt: after a few minutes of mixing the dough will go from crumbling to a smooth and compact consistency.
- To make it perfect, I melted a tiny bit of butter and added chopped coriander and salt which I then brushed on top of the bread. This is completely optional but I think it’s really worth the extra step
Swaps
Self-raising flour: You can swap this with plain flour and add 1 tsp of baking powder for the same effect.
Yoghurt: For a dairy-free version, use coconut or almond yoghurt.
Storage
Let the flatbreads cool completely before storing them.
At room temperature: Place them in an airtight container for up to 2 days.
Fridge: Store in an airtight container for up to 3-4 days.
Freeze: Wrap them individually in cling film or parchment paper, then place in a freezer bag or container. They can be frozen for up to 1 month. Simply reheat in a pan or microwave when ready to enjoy.
Tasty Filling For This Flatbread
- For a high protein meal try Easy Chicken Shawarma
- For a vegan option try Sticky Shredded Tofu Wrap
- Carrot Hummus
Pair It With
3-Ingredient Quick & Easy Flatbread
Ingredients
- 100 g self-raising flour
- 100 g yoghurt I used a thick and creamy yoghurt 5%fat
- baking powder
- salt
Instructions
- Add the ingredients to a bowl a mix. Don’t be tempted to add any extra yoghurt, after a few minutes of mixing the dough will go from crumbling to a smooth and compact consistency.
- Divide in 2 dough and roll out with a rolling pin until you reach 3-5 mm in thickness.
- Oil a pan and cook the flatbread on both sides.
- To make it perfect, I melted a tiny bit of butter and added chopped coriander and salt which I then brushed on top of the bread. This is completely optional but I think it’s really worth the extra step.