Easy flatbreads

Cooking Time: 15 min Preparation Time: 20 min Serves: 12 people
a prepared Easy flatbreads meal

350 g Golden Cloud Self-raising Flour, plus extra for dusting

1 tsp baking powder

350 g natural yoghurt

Garlic & herb butter (optional):

2 cloves of garlic

A bunch of fresh soft herbs (flat-leaf parsley, tarragon, basil, dill)

40 g unsalted butter


  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

  2. Dust a clean work surface with flour, then tip out the dough.

  3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long - just enough time to bring everything together).

  4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

  5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

  6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

  7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

  8. Dust a clean work surface and rolling pin with flour, then divide the dough in half and divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

  9. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

  10. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

  11. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

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