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Herby griddle bread

Herby griddle bread

Brought to you by: OcadoLife

Prep time:

Cook time:

This easy flour-yoghurt mixture is cooked in a pan – if you use a cast-iron one, you can even make these flatbreads on the barbecue. Try adding some crushed garlic to the dough, if you like. 
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  • 250g strong white bread flour, plus extra for dusting
  • 2 tbsp greek yoghurt
  • 2 tbsp olive oil, plus extra to drizzle
  • 1 tsp salt, plus extra to serve
  • ½ tsp baking powder
  • 40g fresh mixed herbs (such as flat-leaf parsley, mint, oregano, chives and thyme), chopped


Step 1

Mix all the ingredients in a bowl, gradually adding 120ml of cold water – you may not need it all; use just enough to help you bind the mixture. Tip the dough onto a fl oured surface and knead by hand for 1-2 mins until you have a smooth dough. Cut the dough into 4, drizzle with a little oil, cover with a clean tea towel, and set aside for 20 mins to rest.

Step 2

When the dough has rested, heat a griddle pan or large frying pan on the hob. Drizzle a little olive oil onto a clean surface, then use the palms of your hands to stretch a portion of dough out to the size of your pan. Place the dough into the hot pan and cook for 1-2 mins, until it has started to colour on the underside, then fl ip over and cook for 1 min on the other side. Remove from the heat and keep covered while you repeat with the rest of the dough. Serve with a scattering of salt.

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