How To Make Fluffy Or Flaky Flatbread With Yoghurt Or Kefir
A quick and easy flatbread recipe, perfect for any occasion. It requires no yeast and no resting. It's made with a blend of wholesome wholemeal flour along with either yoghurt or kefir, so it's super tasty but also a healthy indulgence. When partnered with kefir, it's soft and pliable. Alternatively opt for yogurt and experience a fluffier texture. For an extra treat and a gorgeously flaky result, consider layering with butter, garlic butter or even pesto.
Whisk the flour, baking powder and salt together in a large mixing bowl.
200 g flour, 1 tsp baking powder, ¼ tsp fine sea or rock salt
Make a well in the centre, then pour in the kefir or yoghurt followed by the olive oil. Using a knife or sturdy spoon, stir from the inside out until the mixture comes together. If it's too dry, add a little more kefir or yoghurt, but be careful or the dough will become too sticky.
140 ml kefir, 2 tsp extra virgin olive oil
Gather the dough together picking up any bits and knead briefly to form a ball.
Divide the dough ball into quarters, then form each quarter into a ball.
Place a non-stick pan over a medium high heat.
Roll a ball into a disk about 3-4mm (⅛ inch) thick. Or you can pat it out with your hands if you prefer. Don't worry about getting a perfect circle, it's not necessary and is quite hard to achieve.
Place it on the hot pan and let it bake for 2 minutes or until it's cooked through on the underside and has brown spots over it. The dough may rise up and this is fine.
Flip the bread over and bake the other side for a further minute.
Place the bread in a basket lined with a clean tea towel, then flip the ends of the tea towel over to keep it warm whilst you bake the rest.
Repeat the process until all the bread is baked. Roll the next dough ball out whilst waiting for the first bread to bake and so on.
Best eaten whilst still warm, but they're still soft and pliable when cold.
Flaky Flatbread
Follow the recipe as above up to step 6.
Spread the rolled out round of dough with half a teaspoon of melted butter, garlic butter or pesto. Leave a small gap around the edges.
2 tsp melted butter
Roll the round into a tight cigar shape, then curl it around tightly to form a snail shape.
Roll this out to about 3-4mm (⅛ inch) in thickness, then bake as above from step 7.
Notes
When it comes to rolling, you shouldn't need anything to prevent the dough from sticking. But if you do, a light coating of oil on your rolling pin and work surface is better than using flour.For an extra fluffy bread, make smaller but slightly thicker flatbreads. You'll need to bake them a little longer to make sure they cook through.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.