Ingredients
- 8 oz full-fat plain Greek yogurt 8 oz is about 1 cup
- 8 oz self-raising (self-rising) flour plus 2-3 tbsp for rolling the flatbreads. About 1 3/4 cups (spooned into the cup and leveled). If you don’t have a scale, start with 1 1/2 cups and add a little more at a time until the dough is soft and only slightly sticky.
- 1/4 tsp fine salt (optional) Self-rising flour in the US already contains salt, so you can skip this ingredient. In the UK, self-raising flour doesn’t, so you should add the salt so the flatbread doesn’t taste flat.
- 1 tbsp everything seasoning also known as everything bagel seasoning, a mix of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and sea salt.
- 1 tbsp olive oil makes them softer and more pliable.
- 1/2 cup grated cheddar sharp or mature cheddar, to fill the flatbread.
Instructions
- Make the dough. Add the self-rising flour to a large mixing bowl. Add the salt and everything bagel seasoning to the flour, stirring them in so they’re evenly distributed. Add the yogurt and olive oil. Mix with a wooden spoon or spatula first, and then bring it all together with your hands until it forms a ball.
- Divide into portions. Dust the working surface with a sprinkle of flour so the dough doesn’t stick. Divide the dough into 4 equal pieces and shape them into balls. Then, press each ball one at a time into a small disc (about 4-inch / 10-cm diameter). Keep the edges thinner than the center. Add 2 tbsp of grated cheese in the middle and bring the edges over it like a drawstring purse, pinching them to seal. Flip the disc so the seams are down.
- Roll and cook the flatbreads. Put a skillet on the stove over medium heat and let it get hot while you roll out the first flatbread. Using a rolling pin, roll one filled disc (seams down at first) into a circle about 8 inches / 20 cm in diameter, dusting the surface and dough lightly with flour as needed to prevent sticking. Roll gently from the center outwards, and if the cheese breaks through, pinch any tears closed. Shake off the excess flour and place the flatbread in the dry skillet. Cook for 2-3 minutes until air pockets form and it has golden spots underneath, then flip and cook for another 2-3 minutes until golden on the second side. While each flatbread cooks, roll out the next one. Keep the remaining dough balls covered with a clean kitchen towel so they don’t dry out.
- Serve warm. These flatbreads are best served warm. You can serve them as is or brush them with garlic butter (see note below).
Notes
Self-rising flour is best for this recipe. But if you can't find any, you can substitute all-purpose/plain flour mixed with 2 1/2 tsp of baking powder, and be sure to include the salt.
Nutrition
Calories: 328kcal | Carbohydrates: 44g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 456mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Calcium: 171mg | Iron: 1mg
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.