Flat bread


  • 300g wholemeal self-raising flour (plus additional flour for kneading)
  • 1/2 tsp salt
  • 50g yoghurt
  • 185mL milk
  • 1/2 tbsp olive oil (Plus additional oil for cooking)


  • Combine flour and salt in a deep bowl. Create a well in the middle of the flour.
  • In a separate bowl, combine yoghurt, milk and olive oil and mix until well combined.
  • Add the wet mixture to the dry and stir together until a dough forms (hands are best for this stage!)
  • Continue to knead with your hands for 4-5 minutes, until the dough springs back when pressed down. Allow the dough to rest for a couple of minutes
  • In the meantime, place a small pan with a sliver of olive oil on high heat.
  • Separate into balls (just smaller than a tennis ball) and begin to flatten out either using your hands or a rolling pin.
  • Cook flat bread on medium heat, turning every 2-3 minutes. The flat bread is ready when small browned peaks begin to form.

Some of the dough can be stored in the fridge for up to 3-4 days.


Gluten-free adaptable: Use gluten-free flour instead!

Dairy Free: Use milk and yoghurt dairy-free alternatives

Vegan: Remove yoghurt and use a milk alternative instead (you may need to add slightly more to get the same consistency)