These crisp flatbreads are a great as a side to curries, soups and chutneys, but we recommend using them for Matthew Evans’ flatbread with beetroot leaves, feta and pine nuts. Quick to make, and requiring only five ingredients, they’re a handy recipe for the repertoire.






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  • 270 g (2 cups) plain flour
  • 2 tbsp natural yoghurt
  • ¾ tsp baking powder
  • 1 pinch of dry yeast
  • 40 g butter, melted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour

Combine all ingredients, except the butter, with 150 ml water and a pinch of salt. Turn out onto a lightly floured surface and knead for 2 minutes or until smooth. Cover and set aside in a warm, draught-free place for 30 minutes or until dough doubles in size.

Knead in butter. Set aside for 30 minutes. Divide dough into 4, then roll out to 22 cm rounds. Cook over medium–high heat for 30 seconds each side or until browned.


As seen in Feast magazine, Feb 2012, Issue 6. 

Photography by Alan Benson.