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4-ingredient flatbreads
Makes: 4
Prep time: 20 mins Total time: 
Recipe photograph by Kris Kirkham
4-ingredient flatbreads
Great for dipping and scooping, these don’t require yeast or even an oven – you cook them in a hot frying pan on the hob. Great with Indian, Middle Eastern and Mexican food
Makes: 4
Prep time: 20 mins Total time:
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Nutritional information (per serving)
Calories
360Kcal
Fat
13gr
Saturates
5gr
Carbs
50gr
Sugars
3gr
Fibre
2gr
Protein
10gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g self-raising flour, plus extra to dust
- 1 tsp fine sea salt
- 250g full fat Greek-style natural yogurt
- 2 tbsp vegetable or sunflower oil, to brush
Step by step
Get ahead
The flatbreads are at their best when freshly cooked, but can be frozen, or reheated next day
- Mix the flour and salt in a mixing bowl, then stir in the yogurt and bring together as a dough. Turn out onto a floured surface and knead briefly until smooth.
- Divide into 4 balls, cover and leave them to rest for 20 minutes (this gives a softer, lighter texture).
-
Preheat a nonstick frying pan over a medium heat. Roll out the first ball to a rough 20cm circle on a well-floured surface. Brush one side with a little oil and add to the hot pan, oiled side down. Cook for about 11⁄2 minutes, until dark golden brown underneath. Brush with more oil, flip and cook for another 11⁄2 minutes or until cooked through. Keep an eye on the heat level as the pan gets hotter, and reduce if necessary to allow the flatbreads to cook through without scorching. While the flatbread is cooking, start rolling out the next one. Repeat with the remainder, keeping the flatbreads warm in a clean tea towel.
Mix it up:
Make cheesy flatbreads by adding finely grated Parmesan to the dough, or stir in chopped spring onions, herbs or crushed garlic. Alternatively, sprinkle the flatbreads with seeds as you roll them out; try nigella seeds, cumin or poppy seeds.TipYou can also use this recipe to make thinner wraps; divide into 8 balls, and roll each one out to about 22cm after resting. Cook in a dry frying pan (no need to brush with oil before cooking), for about 30 seconds on each side.