• Sides
  • Starters

Yoghurt Flatbreads

Preparation Time15 minutes
Cook Time10 minutes


  • 250gm plain flour
  • 2 teaspoons baking powder
  • 200gm thick natural yoghurt
  • 1 tsp sea salt
  • 2 tablespoons olive oil, plus extra for frying


  • Combine all ingredients into your mixer with the dough hook attached.
  • Mix until dough is smooth and coming away from the sides.
  • Cut your dough into 8 even balls and set aside to rest for 10 minutes.
  • Roll out dough balls between two pieces of baking paper to about 3mm thick.
  • Repeat this process with all the balls of dough.
  • Heat the teppanyaki plate to high and brush with a small amount of olive oil.
  • Cook flatbreads in batches, turning once, until puffy and golden (about 2 minutes each side).



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au