Flatbreads

Easy vegetarian flatbreads made with yeast and yoghurt, perfect for serving alongside Greek-style lamb dishes.

Baking Vegetarian Side Dish Bread

Estimated Nutrition

Calories

201.7

kcal / serving

2420.5 kcal total

Carbs

32.9g

per serving

395.2 g total

Fat

5.5g

per serving

65.4 g total

Protein

per serving

59.8 g total

Cook Time

minutes

Serves

flatbreads

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

tsp

Yeast

fresh

Dairy

100

Milk

lukewarm

150

Natural Yogurt

partially reserved for spreading

Clarified Butter

melted; or ghee

GrainsCereals

500

Plain Flour

NutsSeeds

tsp

Salt

Method

Heat the milk until lukewarm and blend in all but 15 ml of the yoghurt.

Melt the butter and stir it into the milk and yoghurt mixture.

Pour the liquid slowly over the flour and knead until the dough becomes springy.

Let the dough rise in a warm place for one hour until doubled in size.

Mix the flour, salt, sugar, and yeast in a large bowl.

Divide the dough into 10 even balls then cover and rest for 15 minutes.

Preheat a grill and heat a large baking tray under it for 10 minutes.

Flatten the dough into teardrop shapes and spread with the reserved yoghurt.

Grill the flatbreads on the hot tray for 2 to 3 minutes per side until golden.