Four-Ingredient Organic Flat Bread (Six Serves for About $1.80)
Reading time: 5 minutes
Some recipes earn their place in the rotation by being absurdly cheap. Some earn it by being faster than the packet version. The best ones manage both.
This four-ingredient organic flat bread is one of those. A pack of five decent-quality organic flat breads at the supermarket will set you back $10 or more these days. With a little prep, you can make six at home for about $1.80. The whole thing takes around 15 minutes start to finish, including the rest.
I’m making them every week at the moment, because they’re my daughter Etta’s latest daily request. Who knows how long that’ll last, but while she’s obsessing over something nutritious, I’m making the most of it.
This recipe requires almost no technique. If I can do it, you can do it.
What you’ll need
The whole list is four ingredients. That’s it.
• 1 cup organic self-raising flour, we stock this in bulk, in any quantity you like
• ½ cup Greek yoghurt, a quick note here: you want Greek yoghurt (the strained kind, thick and rich), not “Greek-style” yoghurt (which is usually thinner and missing the structure the strained version brings to the dough). It really does make a difference.
• 1 Tbsp extra virgin olive oil
• A pinch of Celtic salt (or any good flaky salt)
That’s everything.
Method
Combine. Tip all four ingredients into a bowl and mix with a spoon to bring them together. Once they’ve roughly combined, get your hands in and form a dough.
Knead. Flour your bench, turn the dough out, and knead for 3-4 minutes. You’re activating the gluten, the dough will start out shaggy and a bit sticky, and finish smooth and elastic. Don’t skip this; it’s what gives the breads their soft texture.
Rest. Set the dough aside for 10-15 minutes. Cover with a tea towel if your kitchen is dry. The rest relaxes the gluten and makes the dough much easier to roll.
Divide and roll. Cut the dough into 6 equal pieces. Roll each one out thin on a lightly floured bench, about 2-3mm thick, the size of a saucer. They don’t need to be perfectly round.
Cook. Heat a large frypan over medium-high heat - no oil, dry pan. Lay one flat bread in at a time and cook for about 30 seconds each side, until golden brown and lightly puffed. Bubbles will rise as it cooks; that’s the gluten doing its job. Stack the cooked breads on a plate, covered with a clean tea towel to keep them soft and warm.
That’s it.
How to use them
The honest answer: with almost anything.
• Wrapped around falafel, grilled lamb or chicken, these make excellent kebab or wrap bases
• As a homemade pizza base - top with sauce, cheese and whatever you have, then finish under the grill
• Breakfast burritos with egg, beans, avocado, hot sauce
Alongside curries and dahls, where they soak up sauce beautifully (try them with our red lentil & coconut dahl)
Wrapped around smoky black bean chilli for the easiest weeknight burritos
• Our personal favourite at home: a warm flat bread with avocado and Vegemite
A few notes
Storage. Best eaten warm on the day they’re made, but they’ll keep for 2 days in an airtight container. Refresh by warming briefly in a dry pan.
Freezing. Stack with sheets of baking paper between each one, then freeze in a zip-lock bag. Defrost on the bench or reheat directly from frozen in a dry pan.
Scaling up. Doubles and triples beautifully. A double batch (12 flat breads) takes about 5 extra minutes total and saves you a second session later in the week.
The system trick. Once you’ve made these once or twice, you’ll find your own rhythm. We’ve got it down to a routine that doesn’t add any meaningful time to the rest of dinner prep. If you’d like our timing tips, just email and we’ll send them over.
Pop in for the basics
If you want to make these, we stock organic self-raising flour and our full organic baking range in any quantity - buy a cup’s worth to try the recipe, or a kilo if you’re going to make them regularly. Pop into the shop in Dromana to browse.
If you give them a go, we’d love to hear how you used them. Drop us an email, we read every one.
Recipe and costs are approximate, based on typical Australian bulk-store and supermarket prices in mid-2026. Actual costs will vary by retailer.
