Go Back
+ servings
southsidekitchen.com
A stack of flatbreads on a red plate

Flatbreads

This simple and delicious recipe makes the best flatbreads. Ready in under an hour, it's great for wraps or as a replacement for roti or naan.
Serves 8 flatbreads
Prep 5 minutes
Cook 16 minutes
Rest 30 minutes
Total 51 minutes

Ingredients

  • 450 g plain flour, plus extra for rolling
  • 2 tsp garlic powder
  • 1 tsp baking powder
  • 1 tsp sea salt, finely ground
  • 180 g plain yoghurt
  • 60 ml olive oil, plus extra for frying
  • 155 ml milk

Instructions

  • Combine flour, garlic powder, baking powder and salt in a large mixing bowl. Mix well to ensure the baking powder is evenly distributed.
    Dry ingredients in a mixing bowl
  • Make a well in the centre and add the yoghurt, olive oil and milk.
    Wet ingredients added to dry ingredients
  • Mix with a dough whisk or metal spoon to bring together into a shaggy dough.
    Mixture combined into a rough dough
  • Using your hands, knead the dough for a few minutes until it creates a well-formed ball. The dough should be workable but slightly sticky to the touch. Note that the more the dough is kneaded, the stickier it will become. Once it starts to get a little sticky, stop kneading at that point.
    Ball of flatbread dough in a mixing bowl
  • When the dough is sticky, rub with a little olive oil to coat and place in the mixing bowl to rest. Cover and set aside for 30 minutes.
    Mixing bowl covered with a beeswax wrapper
  • Knead the dough for another minute to mix through any residual oil and divide into 8 equal portions. Roll each portion into a ball.
    Flatbread dough divided into 8 portions.
  • Working one ball at a time, place the dough on a floured surface and flatten with the palm of your hand. Using a floured rolling pin, roll the dough into a round about 3-4 mm thick.
    Rolled out flatbread dough on a wooden kitchen board.
  • Add a dash of olive oil to a large non-stick frying pan over medium-high heat. Fry the flatbread for about 1 minute per side, or until golden and fluffy. If the dough inflates, lightly press with a spatula to keep the bread on the surface of the pan.
  • Meanwhile, roll out the next flatbread and repeat until all are cooked, transferring each to a plate and covering with a tea towel to keep soft. Serve warm.

Notes

  • Make it lactose free: I always make these flatbreads with lactose free ingredients and it's as easy as substituting the milk and plain yoghurt for lactose free varieties. Everything else stays the same.
  • Leftovers? Simply cover any leftovers with an airtight wrap and store in a dark, dry place. When ready to use, place in the microwave and cook for 20-30 seconds before serving.
Difficulty: Easy
Cost: $6
Course: Sides
Cuisine: Australian, Lebanese
Calories: 299.4kcal