Super simple, super easy !

Equal parts De Winkel natural yoghurt and self-raising flour along with whatever flavours you want to knead into the dough –as easy as that.  


Makes 24 flat breads

  • 500g De Winkel natural yoghurt or Fresh n fruity Greek yoghurt
  • 500g Self-raising flour
  • 3 Tbsp. chopped fresh herbs of your choice (parsley, rosemary & thyme)
  • 6 cloves garlic
  • 2 pinch flake sea salt
  • Olive oil or butter for cooking



  1. Combine yoghurt, flour, herbs, garlic & salt, lightly knead until combined, 1 minute (do not work/stretch like traditional bread as it will become very tough)
  2. Rest dough in a covered bowl for 20mins at room temp.
  3. Peel & chop garlic cloves or crush in a garlic crusher.
  4. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
  5. Melt the butter in a small pan over medium heat, then stir through the garlic and chopped herbs, then set aside.
  6. Dust a clean bench and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (slightly larger than a golf ball size).
  7. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12-14cm rounds.
  8. Score the centre of the tops the flat breads.
  9. Place your pan (for best result use a griddle pan) on high heat, once hot, cook each one for 1 to 2 minutes on each side, or until puffed up and nicely coloured.
  10. Brush the flatbreads all over with olive oil or butter as they come off the griddle.

Pile onto a serving board with some fetta & hummus so everyone can dig in and have a little isolation party.

Recipe by

Chef Todd Thorburn

In this recipe, I have used fresh herbs & garlic through you can try whatever you like e.g. parmesan & oregano, chilli & cumin or lemon & smoked

98.5% fat free plain unsweetened acidophilus yoghurt. An incredibly versatile yoghurt that can be eaten on its own or used as an addition to both sweet and savoury recipes.


Our Greek Style Yoghurt is simply that, Greek style yoghurt, fresh NZ dairy, live cultures, and a bit of love.