These two-ingredient flatbreads are a small miracle — just yoghurt and self-raising flour, no yeast and no proving. The air fryer puffs them soft and golden in minutes, perfect for dips and wraps. Here's how.
Key takeaways
Q: How do you make flatbread in an air fryer?
A: Mix equal parts yoghurt and self-raising flour into a dough, roll out, and air fry at 180°C (360°F) for 6–8 minutes, until puffed and golden.
Q: Do they need yeast?
A: No — the self-raising flour and yoghurt do the work, so there's no proving.
The method
Mix roughly equal parts thick yoghurt and self-raising flour into a soft dough, knead briefly, and divide into balls. Roll each out thin, and air fry until puffed and golden, flipping once. Brush with garlic butter or olive oil to finish.
The recipe
Air Fryer 2-Ingredient Flatbread
Ingredients
- 200g self-raising flour
- 200g thick natural yoghurt
- Pinch of salt
- Garlic butter or oil (optional)
Method
- Mix into a dough; knead briefly.
- Divide and roll out thin.
- Air fry at 180°C for 6–8 minutes, flipping once.
- Brush with garlic butter.
Tips
- Thick yoghurt (Greek-style) makes the best dough.
- Roll them thin so they cook through.
- Brush with garlic butter for naan-style flatbreads.
Frequently asked questions
How do you make flatbread in an air fryer?
Mix roughly equal parts thick yoghurt and self-raising flour into a dough, roll out thin, and air fry at 180°C for 6–8 minutes, flipping once, until puffed and golden.
Do air fryer flatbreads need yeast?
No — the self-raising flour and yoghurt give the lift, so there's no yeast and no proving, making them very quick.
What yoghurt is best for flatbread?
Thick, Greek-style natural yoghurt makes the best, least sticky dough. Thinner yoghurt needs a little extra flour.