This 2-ingredient flatbread is simple to make, quick to cook and tastes delicious served straight from the pan with your favourite soup, stew, kebab or shakshuka. Brush the flatbreads all over with garlic butter and you will get garlic naan-style flatbread, the perfect side for any Indian or Middle Eastern dish.
The video recipe of the flatbread you can find in my Instagram highlights! Don’t miss it out!
- about 1 cup plain bread flour
- about 1 cup cold plain thick Greek-style yoghurt
For garlic butter:
- 2 Tbsp melted butter or Ghee
- 1 grated garlic clove
- 1/4 teaspoon fine salt
- Spread the flour on a clean working surface. Make a well in the centre and add the yoghurt. Combine flour and yoghurt together using your fingers. Knead the dough until it becomes very soft and stretchy. Add more flour if the dough is too sticky. In this recipe, you can find the approximate amount of ingredients because each flour has different hydration and yogurt has a different thickness.
Divide the dough into 8 equal parts. Roll each piece into a ball, then use a rolling pin to roll out each piece into 2 mm thick rounds.
Don’t forget to dust with flour the working surface and rolling pin time to times to prevent sticking. A flatbread sticking to a work surface or a baking sheet means that it will have holes. This is fatal as it lets the steam developed by high heat escape once the bread is being cooked.
- Preheat a cast iron pan. Cook the flatbread on a hot dry pan, about 2 minutes on each side. The flatbreads need to trap steam inside which will split them from within and form 2 distinct layers within a pillow-shaped bread. Cast iron pan works great for this. Even if the bread will still taste good without that balloon-effect but the puffing is still important for its general texture.
- For garlic butter: mix all ingredients in a small bowl using a small whisk. Brush the hot flatbreads all over with garlic butter. Enjoy!