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3 Ingredient Flatbread Recipe – Gemma's Bigger Bolder Baking

Byamazingfoodstv


My easy and delicious flatbread recipe uses a base of yogurt and flour — and that’s it!
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Hi Bold Bakers! One of my specialties is taking things that might seem unapproachable and making them easy and foolproof. This Flatbread Recipe makes an easy and delicious flatbread with only 3 ingredients! That means in no time, with no yeast, no eggs, and no difficult techniques, you and your family can enjoy homemade flatbread. So let’s get baking!

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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46 Comments

  3. I make this bread 😊 from leftover Potatoes 😊
    Instead of jogurt I mash Avokado or mash Potatoes or Sweet potatoes Add 1spoon of psyllium, makes it nice and soft. No baking powder.
    All of them are delicious 😋

  18. Flat bread is literally our food staple.. we eat it everyday. Heres a simplified version that my whole country eats:
    Flour (any)
    Water
    Salt(to flavour dough)
    Mix flour and salt first then add water little by little till you get dough consistency.
    Then you are gonna need a tawwa or a frying pan.. let it cook for 2 to 3 minutes on each side and you are done.. if you want to make a Paratha then simple in the dough add some clarified butter(ghee) and when you cook it simply add 1 tbs oil to the pan

  23. I'm excited to try this, I've been away from home for about a month and I've almost perfected my chicken tikka masala/madras. I'll be cooking it when i go home and I'll try and include these flatbreads along side

  25. Impressive. Usually, "simple" 3 ingredient recipes require ridiculously difficult to find ingredients : " a dragon's eye-ball, some cobalt powder and sunflower oil." I shall try this recipe. yum.

  26. Ingredients

    Ingrediants: 1- One cup (8oz/225g) full fat natural plain yogurt (or Greek yogurt) Add enough yogurt to match the consistency in the video. You may not need the entire cup depending upon the type of yogurt and flour you use. / 2- One cup (5oz/142g) all-purpose flour /3- Two teaspoons baking powder .

    Optional toppings:

    1/2 cup (4oz/115g) butter
    2-3 cloves garlic (finely minced)
    Some parsley (roughly chopped)
    1 pinch salt (to taste)

    Instructions

    In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
    Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.
    Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
    Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
    Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
    Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
    Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
    Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.
    Recipe Notes
    * You can replace the all-purpose flour with whole wheat, chickpea or other gluten free flours.
    I placed my whole stack of flatbreads in the freezer. I take them out, place them on the pan for roughly 1-2 minutes on each side to refresh and they are ready to use.

  39. My cousin bought your book & has now transformed from someone who never bakes, into a baking demon.
    I pop round there more often nowadays, as there's always something yummy on offer & I also get nice things to take home with me.
    You certainly know your stuff….👍

  44. Hi Gemma , I wondering is it ok without baking powder or something in the dough ? I have one baking powder but its already expired but its still many , I just tired buying it again since its still many

  45. This recipe makes the best naan bread. I let the dough to rest for 15min and then rolled out 6 portions, thickness as shown in the video. All the naan had numerous bubbles and were very fluffy. They were so good that along with lamb curry 6 were not enough for me and my husband.

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