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Maggie Beer


Step 1: Place the yoghurt and salt into a large mixing bowl, sift in the flour and mix with a wooden spoon until it comes together. Cover and allow to rest for 20 minutes.

Step 2: Divide the dough into 10 even pieces and roll into balls.

Step 3: Place a non-stick frypan over a high heat.

Step 4: Lightly grease a work surface with a little bit of olive oil and then roll out each ball of dough to approximately the size of a saucer.

Step 5: Once the pan is very hot, cook the flatbreads, one at a time, for 20 seconds on each side, or until covered in brown spots.

Step 6: Place flatbread on a cooling rack until ready to serve. Ideally served warm.


  1. 1 tspn sea salt
  2. 40ml For rolling out, Extra Virgin Olive Oil

Flatbread appears in

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