Yoghurt Flatbreads

with Garlic Butter

This simple yeast-free yoghurt flatbread with garlic butter recipe requires minimal ingredients and is the perfect addition to a homemade mezze platter or lamb koftas. Add 1-2 tbsp. of a zaatar spice blend for extra flavour, and skip the baking powder if you only have self-raising flour at home. If any flatbreads don't get used, simply toast for a couple of minutes the next day and serve with your favourite dip for an easy lunchtime snack.


For the Flatbreads

250g plain flour

1tsp baking powder

1tsp bicarbonate of soda

1tsp sea salt

200g plain yoghurt

2tbsp vegetable oil

For the Garlic Butter

50g unsalted butter

2 garlic cloves, grated

Parsley or chives, finely chopped


  1. For the flatbreads, combine the dry ingredients in a bowl and mix well, then add the yoghurt and oil and mix until everything is evenly combined. Dust your work surface with some flour, tip the dough and knead gently until smooth for 2 – 3 minutes.

  2. Transfer the dough back into the bowl, cover with a damp tea towel and rest aside for 30 minutes.

  3. In the meantime, get the herbed garlic butter ready. Combine the butter and garlic in a small saucepan and cook on a low heat for about 5 minutes. When ready, add the chopped parsley and set aside until needed.

  4. Divide the dough into 8 equal pieces. Dust some more flour into your work surface and with the help of a rolling pin, roll each piece into a thin round.

  5. Preheat a large frying pan or a griddle pan over a medium heat, and working one flatbread at a time, cook for about 2 minutes per side.

  6. When ready, brush the flatbreads with the garlic butter and keep wrapped under a tea towel until all the flatbreads are cooked.

About the Author

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