Archive for April 4th, 2022

We’re getting into patio season here in the Big Smoke and patio season means glasses of vino and cocktails with friends on our cozy covered patio. I never like to serve alcohol without something to nosh on and I had a couple of dips in the freezer that needed a little flatbread. This recipe whipped up very quickly and because it is not a yeasted dough, no rising was required. They do puff up quite a bit, so roll them on the thinner side.

Quick & Easy Flatbread

A KitchenInspirations Original Recipe

Makes 4 flat breads about 20 cm (8 inches) in diametre


  • 300 g “00” flour
  • 8 g baking powder
  • 2 g baking soda
  • 160 g Greek yogurt
  • 20 g olive oil
  • 45 g water
  • 125 mL olive oil for frying


  1. Mix the dry ingredients well; combine the wet ingredients and whisk well. Combine the dry and the wet and kneed for a minute or two.
  2. Divide into four equal balls (mine were 133 g) and roll out to about.5 cm thick.
  3. Heat the olive oil to 350° F and fry each side of the flatbreads until the inside temperature is 150° F. Cool on kitchen paper to absorb excess oil. Serve warm or grilled and cut into wedges.


  • Freeze cooked flatbreads in a ziplock bag.

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