The simple recipe requires just about 10 to 15 minutes of your time
When it comes to cooking for one during the week, I always lean towards meal-prepping. It not only helps stretch my budget but also minimises food waste and saves me time in the kitchen after a long day at work, reports the Express.
With the cost of living on the rise and prices soaring, I often find myself steering clear of pre-packaged perishables like bread or croissants. As a single-person household, these items can spoil quickly unless frozen, so I tend to bypass them altogether.
While I do enjoy baking from scratch, it can be quite time-consuming when all I need is a quick and convenient meal. Last year, I stumbled upon a recipe for two-ingredient protein bagels that cleverly uses Greek yoghurt to eliminate the effort and time typically required for regular dough. Interestingly, this technique can also be applied to other types of bread, making it a handy option for a swift snack during the week.
Nate Anthony from Bored of Lunch recently shared his shortcut version of flatbreads on TikTok, which requires just Greek yoghurt, self-raising flour, and about 10 to 15 minutes of your time. The combination of Greek yoghurt and flour creates a dough without the need for yeast, making the process far more straightforward compared to traditional bread-making.
Once you’ve got your dough, be prepared to put in a bit of elbow grease to bring it all together. The Greek yoghurt can make the dough a tad dry, making the final bits a bit tricky to combine. But keep at it with the kneading and it’ll come together nicely.
To get those flatbreads puffing up beautifully in the frying pan, ensure your dough is rolled out thin enough. I learnt this the hard way with one that was just a smidge too thick.
Also, don’t forget to heat your pan properly. This technique isn’t too far off from the chapati recipe in the Dishoom cookbook, despite the dough being quite different.
Dishoom suggests using a folded tea towel to pat and push the dough, ensuring it cooks evenly. I reckon this also aids in getting the bread to puff up.
Nate’s recipe really hits the spot when you’re after a quick bread fix. These flatbreads only need a few minutes in the pan, so you can easily juggle other tasks if you’re pressed for time.
The real charm of this recipe is its versatility. You can whip up your own sandwiches or serve them as a side to a dish like curry.
To avoid any waste, I’ve frozen the leftover dough for future use, saving me some precious cooking time.
If you’re after a shortcut to traditional bread-making, Greek yoghurt is a fantastic ingredient. It’s a game-changer for bagels, flatbreads and even novice home cooks looking to whip up a full meal.
You might find yourself never needing to buy bread again.
Two-ingredient Flatbreads
Ingredients
- 280g Self Raising Flour
- 250g Greek Yoghurt
Method
Combine your self-raising flour and Greek yoghurt in a bowl using a fork. Sprinkle some flour on your worktop and knead the mixture for a few minutes.
Shape the dough into a ball and flatten it out. Slice the ball into four or eight pieces, depending on how small you prefer your flatbreads.
Roll each piece flat with a rolling pin and then transfer onto a pan over medium-high heat. Cook each side for two to three minutes.
If you’re serving them with a curry, brush on some melted garlic butter.
