Middle Eastern flat bread

Neil Perry
Neil Perry's simple flat bread.
Neil Perry's simple flat bread. Photo: William Meppem

Make your own bread (it's easy!) and impress with a Middle Eastern feast. Serve with spiced chicken breast with garlic and mint yoghurt.


1 tsp dry yeast

1 tbsp caster sugar

1 tbsp table salt

1 1/2 cups warm water (at 45°C)

4 cups plain flour

1/2 cup Greek yoghurt


Dissolve the yeast, sugar and salt in the warm water.

Put the flour into a large bowl and make a well. Add the yoghurt and warm water mixture. Mix well until the dough is soft but not sticky.

Turn the dough on to a lightly floured bench and roll it into a large round. Cover with a damp cloth, place somewhere at room temperature and leave to rise for 3 hours.

Cut the dough into 4 and roll each piece into a round. Flatten each piece with a rolling pin to about 1cm thick.

Cover again with a damp cloth and rest the dough for 20 minutes.

Heat a cast-iron fry pan or grill over a medium-high heat.

Cook one piece of dough at a time, until browned, about 1 minute.

Turn and cook a further minute, then remove and wrap in a clean dry tea towel to keep warm while you cook the rest.

Serve immediately.