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Easy flatbreads recipe

Easy flatbreads recipe

3 ratings

A simple, stress-free flatbread recipe that you'll be making again and again, rain or shine, for a barbecue or for curry night. Charred until golden, these are great for wrapping up your food or dipped in a creamy sauce. What's more, they're ready in under an hour, so ditch the hot dog buns and try something new. See method

  • Makes 8
  • 35 mins plus resting
  • 283 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 225g Stockwell & Co. self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp cumin or nigella seeds
  • ¼ tsp salt (optional)
  • 200g Creamfields low-fat natural yogurt
  • 1 tbsp vegetable oil​
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 6%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 53.1g Protein 7.8g Fibre 2.3g


  1. Mix the flour, baking powder, seeds and salt, if using, in a large mixing bowl. Add the yogurt and mix with a wooden spoon to a rough dough. Mix in the oil, then knead in the bowl until smooth. Tip out onto the worktop, cover with the bowl and leave to rest for 10 mins.

  2. Divide the dough into 8 balls and roll each out thinly on a floured surface. Cook over the hottest part of the barbecue (or griddle, or fry in a hot, dry pan) for 1-2 mins each side until puffed up and charring.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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