No yeast. Only three ingredients. These yoghurt flatbreads are a delicious alternative to store-bought wraps! Suitable for using up leftover yoghurt and are ideal for freezing. Yum! 
500g plain (all-purpose) flour (white or wholemeal)
500g natural or Greek-style yoghurt
Garlic, herbs etc (optional)
Flour, extra
Olive oil
1. Mix the plain flour and yoghurt together to form a dough (add cooked garlic or herbs if using).
2. Dust your bench with a little flour and knead the dough lightly. Add a splash of water (or a little bit of flour) if the dough seems too dry or wet.
3. Wrap dough and rest for 15 minutes at room temperature (optional).
4. Divide dough into 6-12 portions.
5. Roll out one portion to 1/2cm thick, dusting lightly if required.
6. Rub a few drops of oil onto each side of the flatbread (or add oil to the pan) and cook on medium until golden. Turn flatbread over and cook the other side.
7. Place cooked flatbread onto a plate and cover with a cloth or foil.
8. Repeat with remaining dough.
9. Suitable for serving as kebabs, wraps and flatbread pizzas.
10. Freezing: separate portions with baking paper if required, then wrap in plastic or vacuum seal. Store sealed flatbreads in the freezer for up to 3 months. Thaw at room temperature or in the microwave with a splash of water/steam so they don’t dry out.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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