Recipe Gallery

Easy Flatbread with Yoghurt Dip

This Easy Flatbread with Yoghurt Dip is one of those recipes I come back to again and again.

I often make these when I have some yoghurt that needs using up, as they’re a great way to use yoghurt that’s past its best-before date but still perfectly good to eat.

Made without yeast and with no proving time, the soft flatbreads come together in minutes using just a handful of pantry ingredients. Cooked in a hot frying pan until golden and fluffy, they’re perfect for scooping up dips, serving alongside grilled meats or curries, or simply enjoying warm straight from the pan.

And, let’s talk about this creamy yoghurt dip, which takes these flatbreads to the next level. Greek yoghurt and cream cheese are topped with sizzling olive oil infused with garlic, coriander and fennel seeds, finished with sweet sun-dried tomatoes and fresh lemon zest. It’s an effortless recipe that’s ideal for sharing, whether you’re putting together a relaxed mezze spread, serving drinks with friends or looking for an easy homemade bread that’s guaranteed to impress.

Recipe made with flour from Le Moulin as part of our collaboration.

Find more dip recipes here in my recipe archive.

View this post on Instagram

A post shared by Anne Faber (@anneskitchen)

Ingredients

Makes 4 large flatbreads or 8 small ones

For the flatbread:
200g Le Moulin T55 ﬂour + extra for dusting
2 tsp baking powder
½ tsp salt
175g yoghurt
olive oil, for frying

For the dip:
150g cream cheese
150g Greek yoghurt
4 tbsp olive oil
2 garlic cloves, finely chopped (not crushed)
1 tsp coriander seeds
1 tsp fennel seeds
35g sun-dried tomatoes, finely chopped
Lemon zest
Salt and pepper

Method

For the flatbreads:

Put all the dough ingredients, except the olive oil, into a bowl and mix with a spoon. Once the dough starts to come together, knead brieﬂy with your hands.

Cut the dough into 4 parts. Lightly ﬂour the work surface, roll the ﬁrst piece of dough in the ﬂour, then gently stretch the dough into a disc roughly the size of your hand. You can dip the dough into some more ﬂour if it is too sticky when stretching.

Heat some olive oil in a frying pan and fry the dough discs for 2 to 3 minutes on each side, until the base is cooked and golden brown.

For the dip:

Combine the cream cheese and yoghurt, season with salt and spread out on a large plate.

Heat the olive oil in a frying pan. Add the garlic and spices and fry until the garlic is golden. Season with salt and pepper. Add the sundried tomatoes, then spoon over the yoghurt.