Flatbread
Is there anything better than the smell of fresh bread wafting through your kitchen? Flatbread is one of those simple pleasures—soft, warm, and versatile enough to pair with just about anything. And the best part? With your Thermomix®, making flatbread from scratch is ridiculously easy, fast, and fun!
Whether you’re whipping up a quick side for dinner, making wraps, or dipping into your favourite hummus or curry, this homemade flatbread is a game-changer. Let’s dive into how to create these pillowy pockets of goodness with just a few pantry staples and your trusty Thermie.
Why You’ll Love This Recipe:
- Quick & easy: No complicated steps, no fancy equipment—just your Thermomix® and a hot pan.
- Budget-friendly: Uses everyday ingredients you probably already have.
- Customisable: Add herbs, garlic, cheese or spices to make them your own!
- Freezer-friendly: Make a double batch and freeze for later.
Homemade flatbread in the Thermomix® is one of those “why didn’t I try this sooner?” recipes. It’s simple, satisfying, and totally delicious. Once you make it, you might never go back to store-bought again!
Tips & Twists:
- Garlic naan vibes? Brush with melted butter mixed with minced garlic and fresh herbs after cooking.
- Dairy-free? Use a plant-based yoghurt—coconut or soy work well!
- Wholemeal version: Sub out half the flour with wholemeal for extra fibre and a nutty flavour.
- Flatbread pizza base? Totally doable! Add toppings and pop under the grill.
The Rules!
‘Nearly’ equal parts self raising flour and Greek yogurt, (just add a heaped tsp of extra flour) a pinch of salt and a little drizzle of olive oil.
I work on around 50g of flour & 45g yogurt per person and roll them out to roughly 20cm.
Cook on a medium high pan or BBQ for 2-3 minutes each side.
Flatbread Tips
1. Rest Your Dough
Even a short 10–15 minute rest helps the gluten relax, making it way easier to roll out. If you’ve got time, rest it for 30 minutes under a damp cloth.
2. Don’t Over-Flour When Rolling
Too much flour can make the flatbread dry. Lightly dust your surface just enough to stop sticking, and brush off any excess before cooking. Handle the dough gently!
3. Get That Pan Hot
A hot pan is the secret to those gorgeous golden spots and puffed bubbles. Preheat it well before you start cooking.
4. Cook Fast & Flip Once
Each side only needs 1–2 minutes. Once you see bubbles and browning, flip it! Don’t press down too much or you’ll squash the puff.
5. Keep ‘Em Warm
Stack cooked flatbreads and wrap them in a clean tea towel. This keeps them warm and soft until you’re ready to serve.
6. Add Flavour!
Try mixing extras into the dough like:
- Finely chopped herbs (think parsley, coriander, or rosemary)
- Garlic or onion powder
- Grated cheese
- A pinch of chilli flakes for a little kick
7. Make Ahead & Freeze
Flatbreads freeze beautifully. Cool them completely, stack with baking paper between each one, or roll them up and freeze in a ziplock bag. Reheat in a pan, microwave, or toaster.
8. Roll Thin for Wraps, Thicker for Dipping
Want a soft, flexible wrap? Roll your dough thin. Prefer a thicker bread for scooping curry or dips? Leave them slightly chunky.
Flatbread
Equipment
- Non Stick fry pan
Ingredients
- 100g grams Self Raising Flour
- 90 grams Greek Yogurt
- 1 tsp Olive Oil
- Pinch of Salt
Instructions
- Mix the dough:Add flour, yogurt, salt, and olive oil to mixing bowl.Mix 10 sec / speed 5 to combine.
- Rest the dough (optional but recommended):Remove dough, shape into a ball, cover with a damp cloth.Let it rest for 15–30 minutes.
- Divide and roll:Turn dough onto a floured surface and divide into 2.Roll each piece into a ball, then flatten and roll out into a thin round or oval shape (approx. 20cm)
- Cook the flatbreads:Heat a non-stick frying pan over medium-high heat.Cook each flatbread for about 1–2 mins each side until golden spots appear and they puff slightly.Wrap cooked flatbreads in a clean towel while you cook the remainder.Optional: Brush with garlic butter or olive oil when warm.