Blisteringly good for scooping up curry or making a salad wrap, but these Quick and Easy Mushroom Flatbreads really are good enough to just eat on their own. #flatbread #quickandeasy #homemade #curry


Quick and Easy Mushroom Flatbread

Makes 10




1 cup Greek-style natural yoghurt

2½ cups plain flour

1tsp sea salt flakes, crushed

2-3tsp cold water

300g button mushrooms, thinly sliced

1tbsp olive oil


1tsp sea salt flakes, crushed

1tsp fresh thyme leaves



1 For the flatbread, combine the yoghurt, flour and salt in a bowl, mix until combined, adding water if needed to bring dough together.

2 Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes).

3 Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours.

4 Divide the dough into 10 pieces (each about 60g or ¼ cup). Shape into balls and then roll out on baking paper until 15cm in diameter.

5 Top each with sliced mushrooms and use your palm to press into the dough, then roll over the dough to secure.

6 Layer the pieces of flatbread between sheets of baking paper until ready to cook.

7 Preheat a griddle or frying pan on high until hot.

8 Brush both sides of dough with oil and cook, mushroom side-down first, for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds.

9 For the thyme salt, combine salt and thyme. To serve, brush warm bread lightly with oil and sprinkle with thyme salt.