Easy flatbread

Nutrition Facts

Easy flatbread

Amount Per Serving

Calories 269 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 25mg1%

Potassium 261mg7%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 2g2%

Protein 13g26%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 132mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Just two ingredient bread

Prep Time10

Cook Time5

Resting time10

Total Time25

Course: Side Dish

Cuisine: Moroccan

Servings: flatbreads

Calories: 269kcal

Author: Poppy O'Toole

250 g plain flour plus extra for dusting
250 g Greek yogurt (or 125ml/½ cup warm water plus 2 tbsp vegetable oil, if you’re vegan)
1 tsp onion seeds, poppy seeds or sesame seeds
1 tsp baking powder
Salt and black pepper

In a bowl mix all the ingredients – flour, yogurt, seeds, baking powder and seasoning – into a dough. Knead for about three minutes, to a soft but not sticky ball. Cover with a clean tea towel and leave for 10 minutes to rest.
Cut the ball into four equal pieces and use a rolling pin to roll each one out to a thin round. You’re aiming for them to be about 12cm/5 inches in diameter – but don’t worry if they look rustic in shape. Set aside the rolled-flat flat breads on a lightly floured surface.
Place a large, dry frying pan over a high heat. Leave it to get hot, then throw in the first flatbread – no oil, no butter, nothing… just dry, hot heat.
Once bubbles start to form in the dough (about 30 seconds) and you’ve got a little bit of char on the underside, flip over the flatbread and cook the other side for about 30 seconds, to get a little bit of char there, too. Keep warm while you do the same with the remaining three flat breads. That’s it, remove from the pan and serve (or cool and tightly wrap to store).