1. The Standard Volume Ratio (1:1 Cups)

This version makes a slightly smaller batch (about 4 small flatbreads) and is incredibly easy to remember because you just use the same measuring cup for both.

Ingredients:-

• 1 cup self-raising flour (approx. 125g)
• 1 cup Greek yoghurt (approx. 240g)

2. The Heavy-Flour Volume Ratio (2:1 Cups)

• If you are using a slightly thinner, more watery style of yoghurt rather than a thick, strained authentic Greek yoghurt, you need less of it to bind the flour. Many people use this ratio for a larger batch.



Ingredients:-

• 2 cups self-raising flour (approx. 250g)
• 1 cup Greek yoghurt (approx. 240g)

Method:-

• The recipe you are thinking of is the famous 2-ingredient yoghurt flatbread. It uses equal parts self-raising flour and Greek yoghurt, requires absolutely no yeast, and comes together in less than 20 minutes.



Ingredients:-

• Self-raising flour: 250g (or 2 cups)
• Greek yoghurt: 250g (or 1 cup of thick, full-fat plain Greek yoghurt)
• Salt: ½ teaspoon (optional, but highly recommended for flavour)

Note: If you do not have self-raising flour, you can use 250g of plain all-purpose flour mixed with 1½ teaspoons of baking powder.

Mix the dough:

• In a large bowl, combine the flour, yoghurt, and salt. Stir with a fork or wooden spoon until a shaggy dough begins to form.

Knead:

• Tip the dough onto a lightly floured surface. Knead it with your hands for 2 to 3 minutes until it forms a smooth, pliable ball. If it feels too sticky, dust it with a little extra flour.

Rest:

• Let the dough rest on the counter for 10 minutes. This relaxes the gluten and makes it much easier to roll out.

Divide and roll:

• Cut the dough into 4 equal pieces (for large wraps) or 6 to 8 pieces (for smaller side flatbreads). Roll each piece on a floured surface into a thin round circle, roughly ¼ cm thick.

Cook: Heat a dry, non-stick frying pan or cast-iron skillet over medium-high heat. Place a flatbread in the hot pan. Cook for 1 to 2 minutes until it puffs up and dark golden spots appear on the bottom. Flip and cook the other side for another 1 minute.

• Keep the cooked flatbreads stacked on a plate under a clean tea towel to keep them soft and warm while you finish the rest. You can also brush them with melted garlic butter right as they come out of the pan if you want an extra touch of flavour!