These soft protein flatbreads are quick to make and need no yeast or lengthy proving. Greek yoghurt and unflavoured protein powder boost the protein content, while self-raising flour keeps the texture light and flexible. Cooked in a hot frying pan, they develop golden patches outside while remaining tender inside. Serve them warm with curries, use them as wraps, or add your favourite toppings for an easy high-protein alternative to ordinary flatbread.
- Serves: 4
- Prep time: 15 minutes
- Cook time: 12 minutes
Ingredients
150 g self-raising flour
50 g unflavoured whey protein powder
220 g thick Greek yoghurt
1 tsp baking powder
½ tsp salt
1 tsp olive oil
1–2 tbsp water, if needed
Method
- Mix the dry ingredients: Set aside 1 tablespoon of the flour for dusting. Combine the remaining flour, protein powder, baking powder and salt in a large bowl.
- Make the dough: Add the Greek yoghurt and mix until a rough dough forms. Gently knead it in the bowl for 1–2 minutes. If it feels dry, add the water gradually.
- Divide the dough: Lightly dust the worktop with the reserved flour. Divide the dough into four equal pieces and shape each one into a ball.
- Roll the flatbreads: Roll each ball into a thin round approximately 18 cm across.
- Cook: Heat a dry frying pan over medium-high heat. Cook each flatbread for about 2 minutes on the first side and 1 minute on the other, until puffed and golden in places. Brush lightly with olive oil and serve warm.
Tip: Avoid overcooking the flatbreads, as protein powder can make them dry. Keep cooked flatbreads soft by stacking them beneath a clean tea towel.