Many of us love flatbread: whether it be garlic naan, a wrap or pita bread filled with veggies & meat, but have you ever stopped to read the label on the bread you’re buying? It’s mind-boggling how many ingredients are listed on the package of something as simple as bread? An average list can number around 30 ingredients. That is a lot of products gone into making something that is generally little more than flour & water. This homemade flatbread recipe is made with only three simple ingredients: flour, yogurt & baking powder. It requires little effort & is decidedly better (& healthier) than any store-bought variety.
One of the most appealing things for me about making my own bread is knowing what’s in it. Making a sourdough or yeast bread is a little more involved but homemade flatbread is easy. This recipe was initially inspired by Gaz Oakley, the Avant Garde Vegan. Gaz made vegan flatbread, but this recipe is made using regular cow’s yogurt. And, as the name suggests, it’s easy…
Grab a bowl & mix flour, baking powder & plain yogurt together, shape into a log & allow the dough to rest for 30 minutes. Then divide the dough into 10 equal pieces & roll into a rounds. It doesn’t even have to be round, this is the beauty of this recipe – it’s meant to be rustic so you don’t have to fuss over the shape. Brush the the rolled dough rounds with a little oil & cook them for a couple of minutes on each side. If I’m serving the bread warm then the oven will be set to low & each flatbread will go onto a baking sheet in the oven until I’m finished. I’ve tested this recipe cooking the flatbreads in a non-stick frying pan, a long, flat griddle we use to make pancakes, a cast iron pan & in the barbie on the grill – all turned out perfect, fluffy flatbreads. Of course cooking them on a long griddle or in the barbie means you can cook more than one at a time.
And if all the bread isn’t gobbled-up, throw the leftovers into a re-sealable bag & freeze. That’s what I do. My husband takes one out of the freezer of a night then makes himself a wrap the next morning to take to work. I love warm homemade flatbread torn & scraped hungrily into a dip, like this Black Bean Hummus. Or smear with hummus then pile avocado, pickled beets, cucumber, onion & tomato on one, fold it over & devour. That’s what I had for lunch today. Bloody delicious.
I recently had a snarky comment from an Instagram follower who said “only you have time to make your own pastry, the rest of us buy it from the store”. My restrained comment back was: “I don’t have time, I make time because I like to know what’s in my food”. More & more people are making food from scratch & questioning what goes into the food they buy at the store, something I find encouraging. Of course there’s always going to be those naysayers under the assumption it’s too hard or too time consuming, but for those of us that are becoming more involved in our health & that of our family, doing something as simple as making your own flatbread is a start in the right direction. Give this recipe a crack & let me know what you think. Cheers for now, Lovoni xo
A Pinterest Pic to share
- 2 1/2 cups un-bleached self-rising (raising) flour
- 1 teaspoon baking powder
- 1 3/4 cups plain yogurt
- Canola oil, for brushing
- Whisk flour & baking powder together in a medium-sized bowl. Add the yogurt & mix to a soft, sticky dough. Turn out onto a lightly floured board& knead gently until all the flour is incorporated. Shape into a log, place on a lightly floured baking sheet & cover lightly with floured plastic wrap. Let rest for 30 minutes. Cut the log into 10 even-sized pieces. Roll each piece into a ball using the palms of your hands. Then using a rolling pin, roll each ball into a 6-inch (15cm) round (it doesn’t have to be perfect). Use parchment paper between each round to prevent them sticking together if you’re forming a stack.
- Heat a frying pan or griddle pan to medium. Brush both sides of each round with a little oil. Cook for about 2 minutes per side or until golden brown & puffed. Makes 10.