Easy 2-Ingredient Flatbreads (no yeast, no kneading)

Are you someone who breaks into a cold sweat at the thought of baking any type of bread?

Fear not, my friend! This foolproof 2-ingredient flatbread recipe (make it 3 with a pinch of salt) is just what you need in your life.

This is not your typical bread-baking ordeal, it's a celebration of simplicity. No kneading, no yeast dramas, just straightforward, stress-free goodness.

Homemade flatbread leans on the healthier side too since it skips the addition of oil or sugar.

Yet, it's a versatile canvas that eagerly embraces any enhancements you may want to add. Consider jazzing it up with the zing of chopped jalapenos, the fragrance of herbs or the boldness of your favourite spices, like Nigella seeds.

Serve it as a straightforward side to your main course, as an appetiser, as a wrap for delicious fillings or transform it into an effortless pizza base.

Key Ingredient Notes and Substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Self-raising flour (or Self-rising flour)

Using self-raising flour is crucial for 2-ingredient flatbreads. It already contains the necessary leavening agent.

If you're out of self-raising flour, opt for all-purpose flour and add 1 level teaspoon of baking powder for every 100g (3.5oz) of flour.

For a gluten-free option, swap self-raising flour with its gluten-free counterpart or follow the given ratios to create your own self-raising gluten-free flour.

Greek yoghurt

Why Greek yoghurt? Because it's thicker than other plain yoghurts.

We use a full-fat version, but low-fat works too.

The thickness is crucial for the right dough texture. If you use a thinner yoghurt, the dough becomes too sticky, making it hard to shape the flatbreads. Adding more flour then changes the recipe.

Quick tip: When you open the yoghurt, you might see a bit of water on top. Just drain it off before starting - no need for that extra liquid.

Salt

While salt isn't a must, it does enhance flavour. We use half a teaspoon of salt in this recipe.

We highly recommend adding a pinch to suit your taste. Let's be honest, a little salt makes everything taste better!

How to make 2-Ingredient flatbreads: Step-by-step

1. Start by adding the self-raising flour, the Greek yoghurt and salt (if you are using it) to a large bowl.

2. With a wooden spoon or spatula, bring the dough together as much as possible. It might look a bit crumbly at this stage.
   
   You can use a stand mixer if you wish, but it's not necessary.

3. Set the spoon aside and form the dough into a ball using your hands. Ensure you gather any remaining dry flour at the bottom of the bowl. No need to knead, just get it well mixed into a single mass.

4. Let the ball of dough rest for 20 minutes. This time allows the flour to absorb more moisture, making the dough easier to handle and ensuring a better texture for the flatbreads.

5. On your work surface, spread out a little olive oil or lightly dust it with flour.

6. After 20 minutes, shape the flatbread dough into a sausage shape.

7. Using a sharp knife, slice the dough into six equal portions.

8. With a rolling pin, roll each piece of dough to about 5mm (0.2") thickness, shaping it into any shape you prefer.

9. Place the rolled flatbreads on a sheet of parchment or baking paper, ready for baking.

10. Heat a large frying pan over medium-high heat, without any oil, butter or cooking spray.
    
    (You can use a non-stick pan or a cast iron skillet.)

11. Once the pan is hot, add a rolled-out piece of dough to the hot pan and cook for about 1.5 - 2 minutes per side or until it's golden brown with some charred spots. If the flatbreads are browning too fast, turn the stove down to a medium heat.

12. Repeat the process for all the flatbreads. Keep the cooked ones on a plate under a clean tea towel to stay warm and soft.

13. For an extra touch, brush the tops of the warm flatbreads with plain melted butter, garlic butter or herb butter. Serve them warm.

Variations

• Mix in chopped fresh herbs like coriander, rosemary, thyme or parsley.

• Add ground spices such as cumin, paprika, garlic powder or Nigella seeds.

• Mix in grated cheese like cheddar, parmesan or feta.

• Incorporate chopped nuts or seeds like sesame seeds, poppy seeds or sunflower seeds.

• Include minced garlic or fried onion.

• For a spicy kick, add chilli flakes or diced jalapenos.

Serving suggestions

• Spread with melted plain, flavoured butter or cream cheese.

• Serve with salsa and sour cream.

• Use a wrap with avocado, tomatoes and a protein of choice or as a breakfast wrap filled with scrambled eggs, bacon and grated cheese.

• Top with pizza sauce, cheese and your favourite toppings for a quick and easy homemade pizza.

• Cut into triangles and serve with hummus, tzatziki, romesco sauce, pesto or your favourite dip.

• Create tasty 'tacos' by filling flatbreads with seasoned meat, veggies and your favourite toppings.

• Make cheesy quesadillas by sandwiching cheese and other fillings between two flatbreads and grilling until melted.

• Spread with Nutella, honey or jam for a quick and easy dessert.

• Cut into smaller pieces and use as a base for appetisers, like bruschetta or mini pizzas.

Storage

Store leftover flatbreads in an airtight container or zip-top bag at room temperature for 2-3 days. If you've brushed them with butter, consider putting them in the fridge after the first day.

Reheat flatbreads in a dry skillet, oven or microwave at low heat for a few minutes until warm. Avoid overdoing it to prevent drying.

Flatbreads freeze well. Place parchment paper between each piece, stack them and seal them in an airtight container or bag. Freeze for up to three months. Thaw in the fridge or at room temperature and reheat as needed.

Tip: For individual portions, you can freeze flatbreads separated by parchment paper and then transfer them to a freezer bag.

Recipes to go with your flatbreads

Taboule

Chicken Handi Curry

Seco de Pollo Chicken Stew

Nepalese Chicken Curry

Chicken Pasanda Curry

Beef Trinchado

Chicken Karahi

Beef Curry with Coconut Milk