Jamie Oliver Flatbread With Yogurt Recipe

This easy flatbread is soft, fluffy, and made with just a few ingredients. The yogurt makes the dough light and tender, and you don’t need any yeast. Just mix, roll, and cook in a pan. Great with dips, salads, or even wrapped around grilled meat or veggies.

Ingredients Needed:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• 1 cup Stonyfield Whole Milk Plain Yogurt
• Olive oil

How To Make Flatbread With Yogurt Recipe?

1. Mix the dry ingredients: In a large bowl, whisk together the flour, salt and baking powder.
2. Add the yogurt: Add the yogurt and mix with a wooden spoon until the dough starts to come together.
3. Knead the dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes until smooth. If the dough is sticky, sprinkle a bit more flour and keep kneading.
4. Let it rest: Divide the dough into 4 equal pieces, wrap each in plastic wrap, and let them rest at room temperature for 20 minutes.
5. Roll the flatbreads: After resting, place one piece of dough on a floured surface and roll it into a circle about 4 to 5 inches wide. Do the same with the rest.
6. Cook the flatbreads: Heat a cast iron skillet over medium-high heat. Add a little olive oil and cook each flatbread one at a time for 2 to 3 minutes per side until puffed and golden in spots.
7. Serve and enjoy: Serve warm with labneh, olives, tomatoes, cucumbers, or anything you like.

Recipe Tips:

• Use thick yogurt, not watery: if the yogurt is too runny, the dough will be sticky and hard to roll. Use full-fat plain yogurt for best results.
• Don’t skip the resting time: letting the dough rest makes it easier to roll and helps the flatbread cook evenly.
• Keep flour nearby when rolling: dust your surface and rolling pin with flour so the dough doesn’t stick or tear.
• Make sure the pan is hot before cooking: a hot pan helps the bread puff up and get golden spots—don’t rush it.
• Flip only once for better texture: cook one side fully before flipping. This helps the bread stay soft and fluffy inside.

How To Store & Reheat Leftovers?

• Refrigerate: Let the flatbread cool down first. Then wrap it or put it in a container and keep it in the fridge. It stays good for 5 days.
• Freeze: Cool the flatbread or dough first, then wrap it well and freeze it for up to 3 months.
• Reheat: Warm a dry skillet over medium heat. Place the flatbread in the pan and heat for 1–2 minutes on each side until warmed through.

Nutrition Facts:

• Calories: 322 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 8mg
• Sodium: 902mg
• Potassium: 229mg
• Total Carbohydrate: 63g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

Try More Jamie Oliver Recipes:

• Jamie Oliver Creamed Spinach Recipe
• Jamie Oliver Air Fryer Chicken Thighs

Jamie Oliver Flatbread With Yogurt Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

minutes

Calories

322

kcal

This easy flatbread is soft, fluffy, and made with just a few ingredients. The yogurt makes the dough light and tender, and you don’t need any yeast. Just mix, roll, and cook in a pan. Great with dips, salads, or even wrapped around grilled meat or veggies.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon salt

• ½ teaspoon baking powder

• 1 cup Stonyfield Whole Milk Plain Yogurt

• Olive oil

Directions

• Mix the dry ingredients: In a large bowl, whisk together the flour, salt and baking powder.
• Add the yogurt: Add the yogurt and mix with a wooden spoon until the dough starts to come together.
• Knead the dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes until smooth. If the dough is sticky, sprinkle a bit more flour and keep kneading.
• Let it rest: Divide the dough into 4 equal pieces, wrap each in plastic wrap, and let them rest at room temperature for 20 minutes.
• Roll the flatbreads: After resting, place one piece of dough on a floured surface and roll it into a circle about 4 to 5 inches wide. Do the same with the rest.
• Cook the flatbreads: Heat a cast iron skillet over medium-high heat. Add a little olive oil and cook each flatbread one at a time for 2 to 3 minutes per side until puffed and golden in spots.
• Serve and enjoy: Serve warm with labneh, olives, tomatoes, cucumbers, or anything you like.

Notes

• Use thick yogurt, not watery: if the yogurt is too runny, the dough will be sticky and hard to roll. Use full-fat plain yogurt for best results.
• Don’t skip the resting time: letting the dough rest makes it easier to roll and helps the flatbread cook evenly.
• Keep flour nearby when rolling: dust your surface and rolling pin with flour so the dough doesn’t stick or tear.
• Make sure the pan is hot before cooking: a hot pan helps the bread puff up and get golden spots—don’t rush it.
• Flip only once for better texture: cook one side fully before flipping. This helps the bread stay soft and fluffy inside.