Two Ingredient Flat Bread

Simple Bread At Home

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  • SERVES: 2


  • 250g self raising flour

  • 250g yogurt

  • Optional: 1/2 tsp Turmeric

  • Optional: 1 lemon rind


  • Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature

  • Divide the dough into 8 and roll into 8 balls.

  • Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.

  • When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots (but not burnt!!)

  • Flip the flatbread over and cook on the other side for a further 20 seconds, or until covered in brown spots and cooked through.

  • While the first flatbread is cooking, roll out the second flatbread so it is ready.

  • Put the cooked flatbread on a plate and repeat the process, until all the flatbreads are cooked.


  • 25cm pan with lid
  • Chopping board
  • Camp suitcase stove

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


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