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Easy Yoghurt Flat-breads

These have never let me down, and I am by no means a bread maker – so that’s really saying something! I first made these to go with dips and then to accompany slow cooked lamb and coleslaw, and now I make these with most salads and pretty much anything. The only thing I ever need is yoghurt as I keep the other ingredients in the pantry. I recently tried cooking these on the BBQ and the results were magnificent, far better if you have the means and weather to do so.

This recipe is by Matthew Evans, the former chef and food critic turned Tasmanian smallholder. Whilst in Tassie, we were quite excited to see his car parked next to ours, but I suppose that’s not very fluky in such a small place. I think of him as the Australian equivalent to Hugh Fearnley Whittingstall and River Cottage.

We dream of ‘The Simple Life’ but all we have so far are a few herbs in the garden and dungarees. One day, hopefully, we will all be more self-sufficient.

Leave in warm place for 2 hours

Ingredients – makes 4 small breads

  • 7g (1 sachet of dried yeast)
  • 1tsp sugar
  • 200g (1 small pot) natural yoghurt
  • 225g plain flour, sifted
  • Butter (best) or olive oil to brush

First mix the yeast with 1tbsp lukewarm water and sugar in a biggish bowl. Whisk in the yoghurt by hand and stir in the flour with ¼ tsp of salt. Turn out onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic (try not to skimp on this as it will affect the quality of the bread).

Paint Bread with oil before cooking

Grease a large bowl and place the dough inside before covering with plastic wrap. Leave in a warm, draught-free spot for 2 hours, or until dough doubles in size. Now for the good bit – punch down dough and knead for about 5 minutes and then divide into 4 pieces. Use floured hands to gently work each piece into about a 12cm round (don’t worry too much about exact circles).

Cook in a lightly greased pan until browned on each side, or on a BBQ (highly recommendable).

Eat bread

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13 replies »

    • Thanks Leyla, I don’t actually like yoghurt on it’s own but love cooking with it…and tzatziki of course! I’ll get the courgette and garlic cheese recipe blog up this week hopefully, I remember cooking it for everyone at uni with you in 2 huge woks…..went down a treat, if my memory serves me well x

  1. I’ve been wanting to try yoghurt flatbreads for a while now, and these look just lovely! I’m also a big fan of Matthew Evans – I had the pleasure of working with him a few years ago and he is such a great source of foodie knowledge!

  2. Hi Sarah, lucky you – I’d like to sit down with him and pick his brain on a few things! Were you doing styling with him? There was a picture I took from a magazine – a big brick open fireplace in his garden – I love this idea and want to create my own one day.

  3. Hi, these look great. A good idea for when you decide late in the day you might need some dippers/wraps or easy bread. I think greek yoghurt is so amazing and versatile. Using it more and more.

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