Yoghurt Flatbread – quick, easy, tasty!

Delicious yoghurt flatbread

My sister gave me this recipe and I thought it would be perfect to adapt to the Thermomix. The original recipe is from Gourmet Traveller,  part of a trio of recipes, the others I am yet to try (perhaps a post for the future!).

This is a quick recipe and makes 4 large flatbread or 7-8 smaller ones. As yet, I haven’t tried doubling the recipe. I usually avoid using wheat flour, but when I do use it, I buy organic wheat flour, preferably locally grown, which I am lucky enough to be able to buy here.

Yoghurt Flatbread served with shredded chicken, lettuce, avocado and herbed yoghurt dip

I served this with shredded chicken using leftovers from Lala’s Kitchen Creamy Butter Chicken Recipe (amazing!! – I used chicken breast fillets in the recipe), Herbed Yoghurt Dip, avocado and some lettuce. I’ve also served it with chicken curry but made smaller flatbread shapes for this meal.

The dough is rather sticky, so extra flour on your hands will help. I suggest rolling it between baking paper when you get to that point in the recipe.

 

Yoghurt Flat Bread

  • Servings: 4 large
  • Difficulty: easy
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Delicious yoghurt flatbread

Ingredients

  • 300 g plain flour
  • 150g lukewarm water
  • 7 g dried yeast
  • 100g thick Greek-style yoghurt, at room temperature
  • 10g olive oil
  • Extra oil to cook the flatbread (I used coconut oil)

Method

  1. Add flour to Thermomix bowl
  2. Put water and yeast in a jug with a pinch of flour and mix well. Wait 2-3 mins until it starts foaming.
  3. Add yeast & water mix to jug, with yoghurt and oil.
  4. Using the ‘dough’ setting, mix for 3 mins 30 seconds.
  5. Remove from Thermomix bowl (you can leave it in a lightly oiled bowl covered with a tea towel until you cook them)
  6. Divide dough into 4 separate balls (or more for smaller flatbread). Roll out on a lightly floured surface into rounds, using baking paper if needed (it can be sticky).
  7. Heat fry pan and extra oil. Cook each piece until they are golden brown. They should puff up a bit.
  8. Serve warm with the toppings of your choice.

I have tried this recipe with a mix of coconut flour and plain flour. I used 120g plain flour and 180g coconut flour. Coconut flour absorbs lots of liquid and they were a little on the dry side and not as flexible as 100% wheat flour but they were delicious with coconut curry.

“You’re doing WHAT?!”

A mid-forties move to a distant land that’s about to head into winter, armed with a Thermomix, a few books and a knowledge of Swedish that hasn’t really been used in 26 years, is probably not a situation many people might find themselves in. And yet here I am! Doing exactly that!

Saltvik, Åland Islands, Finland

‘Why?’ I hear you ask…. well, it’s always about love, isn’t it? You fall in love and all of a sudden you are making life-changing decisions. And with a Thermomix! My love for cooking and all things Thermomix related has come with me to the amazing Mariehamn, so I have decided to let my passion fly free and blog about it! And hopefully, a few Scandinavian people might come along for the ride… (and, of course, anyone else who is interested!)

So here you will find recipes (tried and tested), adaptations, Swedish versions of old favourites, healthy eating recipes, all adapted for my Thermie, as I affectionately call her. You may also hear about my new home and the adventures I have!