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2 Ingredient Flatbread Recipe

Whether it’s for dipping into a curry, using as a wrap or as a pizza base, this 2 Ingredient Flatbread recipe always steals the show. Self-raising flour and Greek yoghurt are the two ingredients needed to make this foolproof homemade flatbread. Although the bread is delicious on its own, it’s made even better with the addition of an easy, homemade coriander (cilantro) butter.

Can you make 2 Ingredient Flatbread ahead of time?

Follow the 2 Ingredient Flatbread recipe up until step 2, then refrigerate the dough ball in an airtight container for up to 2 days.

Is 2 Ingredient Flatbread suitable for leftovers?

2 Ingredient Flatbread is best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat in the microwave or toaster.

2 Ingredient Flatbread Recipe

2 Ingredient Flatbread

Author: Nicole
5 from 7 votes
“Delicious recipe! Quick, simple and easy. Kids loved it!”
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This 2 Ingredient Flatbread recipe is ideal for serving with curries, with dips, as part of a Middle Eastern or Mediterranean meal and even as a quick pizza base. I’ve provided a coriander (cilantro) butter, to brush onto the bread for extra delicious flavour.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings: 8

Ingredients

FLATBREAD
  • 250 g (1 cup) full-fat natural Greek yoghurt (see note 1 if you want to make this dairy-free)
  • 200 g (1⅓ cups) self-raising flour, plus extra for dusting (see note 1 if you want to make this gluten-free)
  • Oil, for greasing the pan
CORIANDER (CILANTRO) BUTTER (OPTIONAL)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp coriander (cilantro), freshly chopped
  • ½ tsp freshly minced garlic
  • ½ tsp sea salt flakes

Instructions

  • Make the dough – Combine the yoghurt and self-raising flour in a medium bowl using a spoon. The mixture will resemble large flakes.
  • Knead – Tip the mixture onto a clean, floured kitchen bench and knead for 5 minutes until it has combined, using more flour as needed on your hands as the dough will be very sticky.
  • Form a dough ball and cut it into 8 pieces.
  • Using more flour if needed, roll each piece into an oval or round so that it’s roughly 5 mm (¼ inch) thick.
  • Cook the flatbread – Cook in a greased, non-stick pan over medium–low heat for 1–2 minutes on each side until golden.
  • Brush with the coriander butter (optional) and serve – Combine the coriander butter ingredients (if using) in a small bowl, then brush onto the freshly made flatbreads.

Nutrition information

Nutrition Facts
2 Ingredient Flatbread
Amount per Serving
Calories
153
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
161
mg
7
%
Potassium
 
27
mg
1
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
142
IU
3
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
42
mg
4
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – To make this gluten-free: Swap in 200 g (7 oz) of gluten-free self-raising flour (or plain/all-purpose gluten-free flour + 2 teaspoons of baking powder). Gluten-free flours vary – if the dough is crumbly, knead in 1–3 tablespoons of extra yoghurt; if sticky, dust with gluten-free flour. Rest the dough for 10 minutes, then roll 5 mm (¼ inch) thick and cook over medium–low heat for 1–2 minutes per side. To make this dairy-free: Use thick coconut yoghurt  instead and omit the coriander butter.

MAKE AHEAD

Follow the recipe up until step 2, then refrigerate the dough ball in an airtight container for up to 2 days.

LEFTOVERS

Best enjoyed fresh, but can be refrigerated for up to 24 hours. To freeze, let them cool completely, then stack them with baking (parchment) paper in between and freeze in an airtight container or freezer bag. To reheat, just pop them straight into a hot pan, oven, or air fryer until warmed through and soft again.

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Course flat bread, Side Dish
Cuisine Middle Eastern