The BBC Good Food logo
Easy yogurt flatbreads

Easy yogurt flatbreads

A star rating of 4 out of 5.4 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1hr rising
  • More effort
  • makes 12

Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix

  • Vegetarian
Nutrition: per flatbread


  • 500g plain flour
  • 1 tsp salt
  • 1 tsp golden caster sugar
  • 1 tsp fresh yeast or 1/3 tsp fast-action dried yeast
  • 150ml full-fat milk
  • 150g pot natural yogurt
  • 60g clarified butter or ghee


  • STEP 1

    Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.

  • STEP 2

    Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.

  • STEP 3

    Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.4 ratings

Sponsored content