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Kefir Flatbread

Published: Updated:

4 Reviews

Total Time
17m
Prep Time
15m
Bake Time
2m
6 flatbreads
6 flatbreads
intermediate
A little effort

How to make kefir flatbread

Make your tummy happy with a homemade Kefir flatbread this lunchtime. Soft and light flatbread made with rich probiotic Kefir, these can be whipped up in minutes and pair with all your favourite dips and fillings or perhaps a warming, comforting soup.

Storage instructions:

Keep them wrapped in cling or a plastic bag for a couple of days, they will soften a little so perfect for sandwiches or you can reheat by flashing in a dry pan for about 20 seconds each side. These flatbreads are also suitable for freezing, if wrapped well they can last for up to 3 months.

If you enjoyed this recipe, we think you'll love our garlic and rosemary flatbread recipe.

4 ingredients8 steps
  • Vegetarian
  • Nut Free
  • Vegan Recipes

Method

  1. Step 1

    Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

  2. Step 2

    Dust a work surface with flour, then tip out the dough.

  3. Step 3

    Knead for a minute two, you might need to dust your hands in a bit more flour if it’s feeling sticky until it feels a little springy and is all well together. 

  4. Step 4

    Dust your work surface with a bit more flour and cut into four pieces, form into balls. 

  5. Step 5

    Dust your rolling pin with flour, and roll out to approx. 8-9” diameter, flipping as needed making sure to add more flour if you feel anything sticking. 

  6. Step 6

    Place a large non stick frying pan on a medium heat and allow to heat for a minute you can simply toast these dry or if you like you can also brush the pan with a tiny bit of oil which adds a bit of crispness to the edges.

  7. Step 7

    Cook each one for 1 to 2 minutes on each side, until going bubbly and puffed up and getting a nice golden blistered effect.

  8. Step 8

    Serve as a wrap by folding in half and stuff with your favourite fillings or as a side to some delicious dips or soup.

Ingredients

    • 200gSelf-raising white flour (plus extra for dusting) 
    • 1 tspBaking Powder 
    • 1 tbspOlive oil 
    • 175gKefir (we use Yeo Valley) 

Utensils

  • Mixing bowl
  • Spoon
  • Rolling pin
  • Non stick frying pan

Nutritional information per 57g serving

  • Energy 152cal
  • Fat 2.9g
  • of which Saturates 0.8g
  • Carbohydrates 26g
  • of which Sugars 1.8g
  • Protein 4.6g
  • Salt 0.56g

4 Baker Ratings

Lovely and for those who say it should have salt I'd say no, I'm not use to salt in my food and find it horrible that everything is highly salted. And to give a recipe one star because it doesn't mention salt is ridiculous, salt and pepper are a personal preference and so just add it if you wish but it's really not necessary.

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No salt? This is odd

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