I made homemade flatbreads with just two ingredients - they're so convenient

Convenience as a home cook is what many people aim for, especially when feeding ourselves can take a back seat in life.

Trying to strike a fine balance between making sure we’re enjoying our meals, eating well, and taking the time to make something from scratch can be difficult.

There’s always one which has to suffer.

However, to put a stop to my cooking woes, TikTok creator and recipe book author Nate Anthony shared a super speedy flatbread recipe which uses just two ingredients.

Minimal ingredients means minimal fuss - as well as saving precious pennies on my shopping list.

Not too dissimilar from the homemade protein bagels I previously made, Nate’s recipe uses self raising flour and Greek yogurt to rustle up his flatbreads.

A cheat’s recipe for baking various types of bread is one I can get on board with.

Taking out the need for proving, yeast activation, and endless boredom is always a winner.

Following the food blogger crowd, I invested in the Fage Total 0% Fat Free Natural Greek Yogurt, as it’s thicker than own-brand Greek yog which is starkly thinner in texture.

It’s also currently on offer at Sainsbury’s with a Nectar Card, £1.75, down from £3.50. Thank me later.

Immediately there’s a difference in the dough texture, no need for additional flour to dry the mixture out.

However, the quantities appeared slightly on the dry side, so I added an extra half tablespoon for good measure.

To make sure you get the flatbreads bubbling in the pan, make sure it’s preheated over a high heat, but also that the dough is rolled thin enough.

My first attempt looked lacklustre as the dough began to singe.

I’d recommend rolling the dough out until it becomes thinner than a £1 coin - it doesn’t matter about the shape.

Making sure your pan is hot enough is also important, as the recipe instructs a cooking time of two to three minutes per side - and my first flatbread needed a few minutes longer.

I can’t fault Nate’s recipe for its ease and convenience. Within minutes, you can have up to eight wonderfully comforting flatbreads stacked high on a plate.

Much like the protein bagels I recently made, the flavour tasted slightly… off.

It’s clear the dough hasn’t been made traditionally, as there’s a slight hint of acidity from the yogurt.

But as a convenient alternative to shop-bought flatbreads that's packed full of protein, you can’t really complain.

Two Ingredient Flatbreads

Ingredients

• 280g Self Raising Flour
• 250g Greek Yoghurt (0% fat)

Method

Add the self-raising flour and Greek yoghurt to a bowl and combine with a fork. Lightly dust your surface with some flour and knead the mixture for a few minutes.

Form a ball with the dough and flatten.

Cut the ball into four or eight, this depends on how big or small you like the flatbreads.

Flatten using a rolling pin and then transfer onto a pan over a medium-high heat.

Cook for two to three minutes on each side.

Brush on some melted garlic butter if you are serving with a curry. Tuck in while they’re warm, and enjoy!