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

2 Ingredient Flatbread, 4 Easy Ways

Paula Hingley
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. 
4.38 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Additional Time 10 mins
Total Time 35 mins
Course Baking
Servings 4

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:

  • 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.
  • 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.
  • 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.
  • Optional: Brush with ghee or olive oil before serving or storing for later.

For Version 2:

  • 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.
  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • 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!

Video

Keyword flatbread
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