Add ¾ of the yoghurt to the flour to start with and bring the dough together with a fork. Use your hands and knead the dough until it comes together in a smooth ball. Flours and yoghurts vary considerably so you may not need all the yoghurt. Add the rest of the yoghurt only if necessary.
160 g greek yoghurt
Once your dough is formed into a ball, cut it into 4 equal pieces.
Sprinkle some flour on a surface and dust your rolling pin. Roll the dough out in rough circle shapes about 3 - 4mm thick.
Place the circle of dough on a baking tray and grill for 1 - 2 minutes on each side until slightly browned. OR
Add a little oil to a nonstick pan and fry for 1 - 2 minutes on each side over a medium heat.
Notes
Ingredients
Flour - Self-raising flour (self-rising in the US) will give fluffier flatbreads,
Baking powder - this is the active ingredient that gives the flatbreads a nice fluffy texture.
Full-fat yoghurt - use a plain natural unflavoured yoghurt or greek yoghurt. I find that greek yoghurt produces slightly fluffier flatbreads.
Trouble Shooting
As although these flatbreads only have 3 ingredients, those ingredients vary considerably around the world which can give different results. Some flours are more absorbent than others. Yoghurts vary in consistency and thickness. Environmental factors such as high humidity can also affect the outcome. Here are some solutions.
Only add ¾ of the quantity of yoghurt, to begin with. You can easily add more in, but it's difficult to take out. We are aiming for a smooth consistency. Not so wet that it sticks to your hands.
Use a fork to bring the dough together until you have mixed the yoghurt into the flour. Then use your hands to shape it into a ball.
If the dough is too sticky to roll out, add some more flour, a little at a time.
Dusting your rolling surface and rolling pin with flour will help ensure your dough doesn't stick to the surface.
Storage
Flatbreads are best eaten the same day but can be kept in an airtight container for 2-3 days. They contain no preservatives so won't last as long as shop-bought bread. You can also freeze the flatbread dough making these a great standby. Separate each flatbread with a piece of greaseproof paper to stop them from sticking together. You can freeze cooked flatbreads and they will freeze well for up to 3 months. For best results, defrost before cooking.