Making bread takes a long time, right?
Time to knead the dough.
Time for the dough to rise.
Time to shape the dough and let it rise again.
Well, yes in a lot of cases.
What if I told you that you could make delicious bread in just 10 minutes?
And even better – you only need two ingredients!
You’d probably want to have a go at making it yourself.
If that’s the case, watch the video below and make delicious, two-ingredient flatbreads with me.
Or read on to find out more.
Make these incredible two-ingredient flatbreads with me today
These breads require little in the way of ingredients and equipment.
Self-raising flour (or use plain flour with 1 teaspoon of baking powder for every 100g flour used)
Plain natural yoghurt (you can also use dairy-free alternatives)
You’ll also need a bowl, scales and a frying pan (skillet) plus olive oil for greasing.
Mix equal amounts of the flour and yoghurt together in the bowl.
In the recipe, I use 100g flour and 100g yoghurt.
The mixture should form a ball of sticky dough that holds its shape. Don’t make it too dry!
Turn the dough out and divide into equal pieces. If you follow my recipe, you’ll get 4 or 5 pieces each weighing about 50g.
Press or roll out each piece of dough until it’s about half a centimetre thick. You may need to sprinkle a little extra flour down.
Rub a little olive oil (or vegetable oil) onto both sides of each piece of dough.
Heat the frying pan over a medium heat.
Carefully add each piece of dough into the pan – you may need to use tongs for this.
Fry the dough on each side until it is covered in dark brown caramelised spots. This will take a few minutes on each side.
The finished flatbreads should be fluffy inside and cooked through.
Place the cooked flatbreads on a plate to cool whilst you cook the rest of your pieces of dough.
Cool your breads and enjoy!
These breads are best eaten fresh and will go with so many different meals. Or just enjoy on their own with butter!
You could add dried herbs or spices in with the flour.
Or try adding crushed garlic, or eating with garlic butter.
What variation will you try?