Next on my baking adventure, I have these easy three ingredients flatbread. These versatile flatbread are so easy to make and can be used for all kind of dishes. I use them to dip in a yogurt sauce, or take them straight from the hot pan and fill them with crunchy vegetables. Sometimes I tear off big chunks and use it to sweep up delicious sauce left in the bowl. My favourite way of eating them? A sneaky flatbread in the kitchen as I am cooking them, eating it hot with some melted butter on top. So good, and no one needs to know, right?

The flatbread are so easy to make, and take barely any time, which makes them perfect to throw together as your curry is cooking or you need something quick for the pick nick basket. And there is no special equipment needed. For the longest time I did not have a rolling pin, but rolled them out using a water glass. It was easy to get them nice and thin anyway. They don’t need to be a perfect shape either, any kind of rounded shape is good enough. Of course if you want to make them proper round shape. Use a bowl or plate to cut out an even roundel and use the leftover dough to make another one.

Substitutes –

from three ingredients to two ingredients

If you want to make these three ingredients flatbread even easier, use only one type of flour, all white flour. I have added oat flour to this recipe, mainly because I had some rolled oats I had to use, when I first experimented with this recipe. So now I just continue to use equal amounts of white flour and oat flour because I like the flavour.

Making your own self-rising flour

Add one tablespoon baking powder per 100 gram flour and you have your own self-rising flour. I rarely buy self-rising flour because I like to have the option to add in the baking powder when needed, rather than always having two types of flour at home that might go bad before I can use it. It is all about the no waste food to make my own self-rising flour when I need it.

Freezable

These flatbread are freezable, and if you freeze them with a layer of baking paper between each bread, you can take out, as many as you need. I wouldn’t keep them in the freezer for too long though, not more than a couple of months, because they are fragile and they can easily get freezer burns. When taking them out, let them defrost in the fridge, and then put them in a hot frying pan for about ten seconds on each side, to avoid burning them but given them that delicious newly baked feeling.

Print Recipe

Easy three ingredient flatbread

Easy to make, three ingredient flat bread and can be used for all kind of dishes. I use them to dip in to a yogurt sauce, or if I get them when they are all hot and new and I can bend them, you can fill them with any kind of ingredients.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: flatbread, flour, yogurt

Servings: 10 bread

Ingredients

• 100 g white self-rising flour
• 100 g oat flour
• 180 g Greek yogurt

Instructions

• Mix all ingredients to a smooth dough. Add more flour or yogurt as needed to get the dough together.
• Divide into 40 gram dough balls to make 130 millimeter in diameter flat breads. About 10 dough balls.
• Use your rolling pin to flatten the flat bread.
• In a dry frying pan, on medium heath, cook the flat bread about 45 sec per side. As the frying pan heat up, you might have to readjust the heath or cooking time.

Notes

You can easily make your own self-rising flour by adding 1 tsp baking powder per 100g flour.

If you like larger flat bread, divide your dough into five balls instead. 

Variations: use white flour only or use whole wheat flour instead of oat flour

Variations

Use this same dough to make my Asian mince filled buns. So delicious. This dough can also be used to make a quick pizza dough, using my marinara sauce or pizza bianca white sauce.