🫓 Soft Yogurt Flatbread
📝 Description
These flatbreads are made with a pourable batter that puffs up beautifully in the pan, creating soft, slightly chewy rounds with golden brown spots. They’re perfect for wraps, dipping, or as a side with curries and soups.
🧾 Ingredients
- 1 cup all-purpose flour
- 1/2 cup plain yogurt
- 1/2 cup milk (adjust for consistency)
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp chopped green onions or herbs (optional)
- Butter or oil for cooking
👩🍳 Instructions
- Make the batter
In a bowl, whisk together yogurt, milk, and egg until smooth. - Add dry ingredients
Mix in flour, salt, and baking powder. Stir until you get a thick but pourable batter (like pancake batter). - Add flavor
Fold in chopped green onions or herbs. - Cook
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a ladle of batter into the pan.
- Let it cook until bubbles form and the bottom is golden.
- Flip & puff
Flip the bread—it should puff slightly. Cook until both sides are golden brown. - Serve warm
Stack and cover to keep soft. Brush with butter if desired.
❓ Q & A
Q: Why did my flatbread not puff up?
A: The pan may not be hot enough, or the batter might be too thin. A thicker batter helps create that puff.
Q: Can I make it without eggs?
A: Yes! Just skip the egg and slightly reduce the milk. The texture will still be soft.
Q: Can I use whole wheat flour?
A: Yes, but the bread will be denser. You can use half whole wheat and half all-purpose for a balance.
Q: How do I store them?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
Q: What can I serve with these?
A: Great with dips, curries, grilled meats, or even as a wrap with fillings.