Everyday yoghurt flatbreads from Greekish: Everyday Recipes with Greek Roots (page 34) by Georgina Hayden

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Accompaniments: Whipped feta with brown butter pine nuts; Tahini, date and chocolate spread; Salted honey butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Happykikkers on March 15, 2025

    Good and easy. 7mo even ate them!

  • katmagdunn on January 02, 2025

    These are my new go-to flatbreads -- they are really easy and quick, just make sure to roll them a little bit thinner than you'd think, as others mentioned ... they can be doughy. I like them sprinkled with a little dried oregano and salt out of the pan, and then wedged over some salted tomatoes and crumbled feta. Honestly a perfect lunch

  • sarahj22 on December 08, 2024

    Really nice. I found these more successful than other similar recipes, probably because of the specific timings with lid on/off. The first couple were a bit overdone but now I know the best heat for them is the lowest heat on the largest burner. We had them as a side with chilli and salad (instead of tortilla wraps) which worked nicely but they seem versatile enough to go alongside many other dishes.

  • anya_sf on November 15, 2024

    Definitely quick and easy and pretty good as a base (bland on their own). Some tips: (1) roll thinner - I rolled the first one 1 cm as directed and it was too thick and took too long to cook; (2) lightly flour the dough before rolling as it can stick and fall apart; (3) be prepared to flip them like pancakes (i.e., not with your fingers) as they're not cooked enough at that point.

  • Glinys on August 30, 2024

    Very quick and easy - I added oregano and used spelt flour. I kept half of the dough balls in the fridge for the next day

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