Hearty Flatbreads

I love making these hearty flat breads to go with dal, curry or chilli dishes.

I eat a lot less bread than I used to and opt for more nutrient dense carbohydrates instead but there’s no way I would be happy in giving up bread completely.

Simple switches such as having salads instead of sandwiches for lunch were easy steps to take. Also topping grilled/fried courgette with eggs or beans in place of toast makes for a healthier bread-free alternative; I think I remember reading that in a Low Carb diet book and thinking it was a pretty awesome tip.

Since starting Baby Led Weaning we avoided supermarket sliced bread due to the high salt content. We found it a lot easier to stick to the recommendation that babies should not have more than 1.00g salt a day when not eating sliced bread.

Instead I make flat breads for the meals that lend themselves to it and this recipe is a firm favourite. It is super quick and yields a doughy and dense flatbread which is super stodgy in a guilty-pleasure kind of way. The recipe has 3 simple ingredients: yoghurt, flour and baking soda and is based on Jamie Oliver’s Easy Flatbread recipe. Being largely dairy-free we use plant-based yoghurts which work well and the type of flour I use changes practically every time I make these breads – it depends on what I have in the cupboard at the time but a mix of organic wholemeal and white spelt is a particular favourite.

I also really love fresh sourdough bread which thankfully happens to be one of the healthier types of bread to eat so we indulge in this from time to time. I dream of making my own sourdough bread but being a working mummy I haven’t quite found the time…poor excuse I know…one day…for now I will stick to simple flat breads.


knead for 3-5 min

dal and flatbread

Perfect to serve with a spinach dal.

Hearty Flat Breads – makes 6


  • 250g (2 cups) flour
  • 250g (1 cup) yoghurt  
  • 1 tsp baking powder



  1. Mix the ingredients together in a large bowl using a spoon.
  2. Transfer the mixture onto a floured surface and knead for a few minutes before splitting the dough into 6 equal sized portions.
  3. Roll the dough flat to be about 5 inches in diametre. Or for a more rustic look I prefer to flatten and stretch the dough using my hands.
  4. Heat a saucepan on the hob until it is quite hot and then place the breads in the pan for 2 min each side. I find a heavy bottomed pan works best.
  5. Enjoy still warm with a spicy lentil dish or curry or a flavoursome homemade dip.

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