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Super soft flat breads

Super soft flatbreads

5 from 1 vote
These super soft flatbreads are exactly that, soft. Quite often you'll dry out flatbreads on the Big Green Egg. These, though, stay really soft and are definitely worth the effort.
We've used them as pitta replacements for dips, and as a kebab holder, loaded with lovely toppings, and then rolled.
I can't take credit for these; the recipe was shared by my friend Simon, who in turn was given it by Gwyn. Both are Big Green Egg owners, of course!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6 portions
Course: Bread
Cuisine: British
Ingredients Equipment Method

Ingredients
  

  • 280 g plain flour plus extra for flouring your surface
  • 2.5 tsp baking powder
  • 250 g natural yoghurt or 280g thick greek yoghurt
  • 2 tbsp olive oil plus extra to drizzle over
  • Pinch salt
  • 1 tbsp nigella seeds optional

Equipment

Grill Temperature

250C temp_icon

Surfaces

Stainless grid

Method
 

Make the dough
  1. Pop all the ingredients in your mixer and mix until they come together.
  2. Pop the dough ball in a bowl and cover with clingfilm.
  3. Pop into the fridge to rest for at least 30 minutes.
To make the flatbreads
  1. Take your dough ball and divide it into six equal portions.
  2. Flour your work surface and roll each of the portions into a ball.
  3. Using a rolling pin, roll out the balls until they are about 20cm across, they will be quite thin.
  4. Set up your Egg for a direct cook with the stainless grid at 250°C.
  5. Cook the flatbreads two at a time, turning every 60 seconds until they puff up.
  6. I lightly oil mine post-cook and stack them under a tea towel to keep them warm.