Herby Flatbread Recipe

How to make Herby Flatbread


These flatbreads go very well with our Creamy Curried Salmon and Prawn Chowder. See our recipe here.

  1. Mix the yogurt into mixing bowl and stir with fork. Gradually add flour, salt and herbs together and stir to combine, as dough starts to come together into a sticky ball.
  2. Place on a well-floured board and knead for a couple of minutes. If the dough is still very sticky you can add a pinch of flour and continue to knead briefly. It’s ready when it’s not sticking too much to your hands and is slightly smooth.
  3. Divide into 6 even pieces and use a floured rolling pin to roll into 5-7mm thick flatbreads. Brush both sides with olive oil.
  4. Place a frying pan over a medium-high heat and brush with olive oil. Cook the flatbreads for 2 minutes on each side or until cooked through and lightly coloured.
  5. You will need to do this in several batches. Serve warm.

Optional: You can brush with melted garlic butter once cooked, ahead of serving.

Tip: Try our recipe for Creamy Curried Salmon and Prawn Chowder.