2 Ingredient Flatbread, 4 Easy Ways

There are a ton of recipes for 2 ingredient flatbread out there, so instead of telling you that “this is the best, ultimate 2 ingredient flatbread ever, I’m going to give you a rundown of 4 different versions of 2 ingredient flatbread, and go over each of their benefits and weaknesses. 

Flatbread is very quick to make. That’s why it’s the perfect thing to make when you need something bready but have no time to let the dough rise. Flatbreads are great with curries, soups, stews, or dips, but depending on which 2 ingredient flatbread version you choose, they can also become the base of a great easy pizza—or a wrapper of meat or veggies for a portable lunch.

What you’ll need to make 2 ingredient flatbread

The ingredients needed to make flatbread are minimal, and the recipe can be as simple as just flour and water. I’m giving you four different versions of flatbread here. Here’s what you’ll use for each version, and what each version is best suited for:

Version 1: “The Ultrabasic”

2 ingredient flatbread in its simplest form. Using just all-purpose flour and water, this little beauty is perfect for ripping, dipping, and wrapping. Serve this alongside your favourite curries, or a hearty soup or stew. This simple flatbread is known as roti in East Indian cuisine and is usually brushed generously with ghee after cooking, which prevents them from drying out. I highly this step if you are making these in advance.

I originally learned this style from a nutrition school classmate of mine, Preeti Syal of “My Holistic Kitchen”. Preeti teaches incredible cooking classes in Vancouver, so if you’re ever in the area I encourage you to sign up for one!

Version 2: “The Crust”

Just like version 1, but this time using self-raising flour instead of all-purpose. Don’t have self-raising flour? No problem. Just add 1 teaspoon of baking powder to 1 cup of flour to achieve the same result. This flatbread cooks up a bit puffier and a bit crispier than the ultrabasic, making it perfect for pizza crust, grilling & cutting into wedges.

Version 3: “The Basic Plus”

If you want a flatbread for ripping and dipping but prefer a softer chew, this is the flatbread for you. It’s made of just all-purpose flour and yogurt, which means it has a bit of built-in tanginess and it stays nice and tender with the help of the yogurt.

Version 4: “The Softie”

Made with self-raising flour and yogurt, this 2 ingredient flatbread is Puffy, soft and tender, kinda similar to a Greek pita. It’s great for wedging up and dipping, but a bit too puffy to use as a wrap and a bit too soft to use as a pizza crust.

Note: There are endless optional ingredients you can add to any of these flatbreads. The one I use most commonly (like, pretty much every time if I remember), is salt. Beyond that, feel free to add spices and herbs to your heart’s content.

How to make 2 ingredient flatbread

No matter which version of 2 ingredient flatbread you make, the process is more or less the same. 

Put the dry ingredients into a bowl, then add the wet ingredients and lightly knead together until you’ve formed a smooth-ish dough.

Rest the dough to allow the flour to hydrate and the gluten to relax. 

Divide the dough into balls, then roll them into flat rounds, and cook them in a dry pan on both sides until cooked through and golden. 

The thickness you roll these out to will depend on what you’re using them for. For version 1 though, it’s best to roll it out as thin as a tortilla. This way it has the best chance of puffing up like a pillow as you cook it. (See gif below).

Success tips

These tips for success will help you make the best 2 ingredient flatbread:

Don’t skip the resting time: If you try to work with the dough right away after kneading it, you will waste energy wrestling with it because it always. Bounces. Back. But when you allow it to rest, even for 10 minutes, it’ll stretch out and be beautifully soft and supple.

Preheat your pan properly: In my experience, these flatbreads are best cooked over a consistent medium-high heat. If you crank it too high because you’re impatient like I am, they’ll burn before you know it. 

Cast iron is your friend: I have made these flatbreads in non-stick Teflon, aluminum, stainless steel, you name it. But I have always had the best results when using a cast iron. I think the heavy bottom and even heat distribution is key here. 

Skip the oil: I like to cook these in a dry pan, as any oil in the pan tends to just soak into the dough in patchy areas and give me a heavy, greasy flatbread. Depending on what I’m using them for, I will occasionally brush or drizzle them with oil after they’re cooked.

What to serve with 2 ingredient flatbread?

It’s hard to think of anything that wouldn’t be improved with some delicious homemade flatbread on the side. Some of my favourites are curries, lentil soups, eggy breakfast scrambles, and meaty stews.

flatbread, curry, and salad laid out on a table.

But flatbreads can do more than just hang out on the sidelines, they can also be the main event. Flatbreads make a great base for pizza. They also make a great wrap-like vehicle for roast veggies or meaty kebabs. (Bonus points if you include a little yogurt dip on the side!)

A few more specific ideas:

Storage, freezing and reheating tips

2 ingredient flatbread is best eaten immediately, but you can also make them in advance and reheat them later. 

If you’ll be eating them within a day or two, stack the flatbreads on a plate. Cover with wrap or a lid and store in the fridge.

You can also freeze your flatbreads, just make sure that they are stored flat in the freezer, as they will likely break if they are bent or rolled in any way. I like to stack them up and store them in a large round Tupperware. 

When you’re ready to eat them, simply pull them from the fridge and freezer (allow to thaw on the counter for 20 minutes or so if frozen), and reheat them either in a pan on the stovetop, or in the oven. 

I hope you have fun making these! Show me your results by tagging me on Instagram @howtomakedinner. I’d love to see them!

flatbread, curry, and salad laid out on a table.

2 Ingredient Flatbread, 4 Easy Ways

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Instead of telling you that “this is the best, ultimate 2 ingredient flatbread ever, I’m going to give you a rundown of 4 different versions of 2 ingredient flatbread, and go over each of their strengths and weaknesses. 

Ingredients

Version 1

  • 100 grams all-purpose flour
  • 100 millilitres hot water

Version 2

  • 100 grams self-raising flour
  • 100 millilitres hot water

Version 3

  • 100 grams all-purpose flour
  • 100 grams plain yogurt

Version 4

  • 100 grams self-raising flour
  • 100 grams plain yogurt

Instructions

For Version 1:

  1. Combine flour and water in a bowl and knead until a soft dough is formed about 2-3 minutes. Rest, covered, for 10 minutes or longer, then divide the dough into 40 gram balls.
  2. Preheat a pan or cast-iron skillet over medium-high heat. Using plenty of flour to prevent sticking, roll each dough ball into a thin disk, about the thickness of a flour tortilla.
  3. Without adding oil to the pan, cook on one side, then the other, flipping every few minutes. Use a spatula to press down on the flatbread to encourage it to puff up.
  4. Optional: Brush with ghee or olive oil before serving or storing for later.

For Version 2:

  1. Combine flour and water in a bowl and knead until a soft dough is formed about 2-3 minutes. Rest, covered, for 10 minutes or longer, then divide the dough into 40 gram balls.
  2. Preheat a pan or cast-iron skillet over medium-high heat. Using plenty of flour to prevent sticking, roll each dough ball into a thin disk, slightly thicker than a flour tortilla.
  3. Without adding oil to the pan, cook on one side, then the other, flipping every few minutes until golden and cooked through. The flatbread should puff slightly.
  4. If you’re using this flatbread as a pizza crust, now’s the time to top it with your fave pizza toppings and bake it. Enjoy!

For Version 3:

  1. Combine flour and water in a bowl and knead until a soft dough is formed about 2-3 minutes. Rest, covered, for 10 minutes or longer, then divide the dough into 40 gram balls.
  2. Preheat a pan or cast-iron skillet over medium-high heat. Using plenty of flour to prevent sticking, roll each dough ball into a thin disk, slightly thicker than a flour tortilla.
  3. Without adding oil to the pan, cook on one side, then the other, flipping every few minutes until golden and cooked through. The flatbread should puff slightly.

For Version 4:

  1. Combine flour and water in a bowl and knead until a soft dough is formed about 2-3 minutes. Rest, covered, for 10 minutes or longer, then divide the dough into 40 gram balls.
  2. Preheat a pan or cast-iron skillet over medium-high heat. Using plenty of flour to prevent sticking, roll each dough ball into a thin disk, slightly thicker than a flour tortilla.
  3. Without adding oil to the pan, cook on one side, then the other, flipping every few minutes until golden and cooked through. The flatbread should puff slightly.

Enjoy!



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