Flat Bread

Flatbreads, griddle pan, rolling pin , rosemary sprig, pestle & morter

Goats Milk Yogurt & Rosemary Flatbread

Soft & subtly fragrant with Rosemary, give this recipe a try

Goats Milk Yogurt & Rosemary Flatbread

  • Servings: 10-12
  • Difficulty: easy
  • Rating: ★★★★★
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I leave this to ferment overnight, just leave out the salt and half the flour, like a thick batter. The extra time adds to the flavour, but if you don't fancy it, just skip this bit.


  • 500g strong white flour
  • 1 x 7g dried yeast
  • 300g goats milk yogurt or natural yogurt of your choice
  • 2 x tbsp olive oil
  • 100ml tepid water
  • 1x tsp salt
  • 1 x tbsp caster sugar
  • 2 x tsp finely chopped rosemary


  1. Blend half the flour with yeast, yogurt, water, olive oil, sugar & rosemary. Make sure it’s a large enough bowl to allow for rising and leave overnight – usually I would do this just before I go to bed.
  2. Add the remaining flour and knead to form a soft dough which will be slightly sticky.
  3. Turn onto a floured surface & knead for 5 minutes, then leave to prove for further 40 min approx.
  4. Divide into 10-12 balls depending on the size you would like your flatbreads to be.
  5. Roll out and place on a medium heat griddle pan and cook each side for a couple of minutes, until they start to brown.
  6. Cover with a clean tea towel until you’re ready to use. This will also freeze well for later use.

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