Yoghurt Whole Wheat Flatbread

Summer is perfect for one-day trips, picnics and just for enjoying a lunch sitting on the grass in the park. London parks are so overcrowded in this period. And it’s amazing!
Me, Nick and our beagle Chantal adore to go to the parks on weekends. I like to make lunch, pack it and eat it outdoors. More often I buy a few local cheeses, ham, fresh bread, jam and fruits. I also make wrapped food because it is easy to take it away. I never tried to make homemade wraps so it is my first flatbread. I want to say it’s a genius idea! Homemade flatbread are cheaper than in stores and are easy peasy to make. These flatbreads were made with wholegrain flour and without eggs. Just flour and yoghurt. And they are delicious trust me! It looks like I will never buy any wraps in the store again.


So as I said it was my first experience with flatbreads and I am happy with the result. I’ve never though that it can be so easy. Nothing can be compared with homemade bread, you know that. And I think it is also true with flatbread.
My most adorable wraps are:
-Smoked salmon, lettuce, avocado, cucumber
-Corn-sweet pepper-beans salsa with chicken
Any ideas from you?


Whole Wheat Yoghurt Flatbread

(serves 6-8)

300 g wholewheat flour
270 g natural yoghurt
pinch of sea salt

Sift flour and salt onto the working surface. Add yoghurt while kneading the dough. You need to get an elastic and soft dough.
Place the dough in the bowl, sprinkle with flour and cover with a cling film or towel. Set aside for 30 minutes.
After that divide the dough into 6-8 pieces. And roll out each into the thin layer (1-2 mm thick). Fry every flatbread on the hot pan about 1 minute in each side or until slightly golden brown.
Keep your flatbreads in the closed box or wrapped into the towel few days to avoid them from drying out.


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