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  • 150g Self Raising Flour, plus a little extra for dusting
  • ¼ teaspoon Sea Salt
  • ½ teaspoon Baking Powder
  • 3 tablespoons Natural Yoghurt mixed with 5 tablespoons tepid water  NB: Can replace natural yoghurt with buttermilk. Make own buttermilk using 1 cup milk, mixed with 1 tablespoon of freshly squeezed lemon juice. Allow to sit for 5 minutes for the milk to curdle, when the acid in the lemon separates the fat in the milk, the mixture will become thick.


  1. In a large bowl, mix flour, salt and baking powder.
  2. Then add 8 tablespoons of natural yoghurt mixture.  Use your hand to combine into a dough (or use a food processor and pulse until you have a dough).
  3. If the dough’s a little wet, add another sprinkling of flour and knead together.
  4. Tip the dough out onto a work surface and dust with a little flour.
  5. Knead the dough for a minute or so to bring it together.
  6. Divide the dough into about 5 equal-sized pieces and flatten with your hand.
  7. Dust a rolling pin with flour, then roll the pieces of dough out into side-plate-sized rounds.
  8. Stack them between small sheets of greaseproof paper next to the hob ready to cook.
  9. Put a frying pan or griddle pan over high heat to get nice and hot.  There is no need to oil the pan.
  10. Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred.
  11. Serve as they are as a side dish or with a dip such as home-made pesto or guacamole.
  12. You can freeze any leftover flatbreads, simply defrost thoroughly and warm through in the oven wrapped in foil or lightly re-toast them in a pan before tucking in.