Yogurt Flatbread with Cilantro Chutney
It has been a hot minute since I have posted a recipe here, so today I come to you with an easy yogurt flatbread that you can use to make naans or pizzas. We love it and make it all the time in my house.
Ontario is in its third lockdown and I have been feeling so blah if I am totally honest with you. I am itching to get back to some sort of normalcy, with some semblance of a routine. My primary role, this past month, has been to cater a constant stream of snacks and food to my 7-year-old and 1 year old. I am exhausted by the time dinner rolls around and we have all overeaten our snacks. However, I feel hopeful and know brighter days are around the corner. We may not have a totally carefree summer, but it will be every bit joyful. Also posting and writing recipes here makes me very happy and inspired.
We have been relying on easy recipes (like this yogurt flatbread) to get us through this phase. I make a batch of the dough over the weekend, then during the week I roll it out, cook it and top it with an assortment of leftovers, cover it with an insane amount of cheese and stick it in the oven. It is fantastic and gives us all the pizza night feels. I have also included the recipe for an amazing green chutney that is so fantastic it has apples, lemon juice, and green chilies which gives it a spicy, sweet, tangy taste and it pretty much works for any recipe including this one for chaat masala potatoes with yogurt and tamarind.
What does yogurt do to the dough?
This yogurt flatbread dough has no yeast, it has baking powder and yogurt as the leavening agent which helps the dough rise. When cooked the result, is remarkably similar to a yeasted dough. Yogurt will help relax the gluten which results in soft and fluffy naans and flatbread that is extremely desirable.
When you are feeling extra fancy make naans out of this dough. I will admit this not the most authentic way to cook naan (in fact far from it). It is a speedy cousin, but the result is so unbelievably good you almost won't miss the real deal.
In this recipe, I have topped my yogurt flatbread with spicy tangy green chutney, asparagus, peppers and finished off with some homemade hot honey. This is such a versatile recipe you can vary it seasonally and keep it exciting. Now with the grilling season upon us, this flatbread can also be cooked on the grill for that extra bit of char and smoky deliciousness.
Yogurt Flatbread with Cilantro Chutney
This easy yogurt flatbread comes together without yeast and cooks up soft, tender, and perfect for naan or homemade pizzas. Topped with a tangy green chutney, cheese, and vegetables, it’s a fast, flavourful option for weeknights or entertaining.
Ingredients
- 3 cups (360 g) unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2–3 tablespoons vegetable oil
- 1 cup plain yogurt (add more as needed)
- 1 bunch cilantro, washed and roughly chopped
- 1 garlic clove
- 1 teaspoon cumin seeds
- 2-3 green chillies
- 1 apple, cored and cut into chunks
- 2 tablespoons neutral oil
- Juice of 1 lemon
- Salt, to taste
- ½ bunch asparagus, cut into 1-inch pieces
- 2 red chillies or 1 red pepper
- 2 cups cheddar cheese
- ¼ cup hot honey
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. Add oil and ¾ of the yogurt. Begin kneading, adding the remaining yogurt 1 tablespoon at a time until you have a soft, non-sticky dough.
- Cover and rest the dough 30 minutes, then divide into 8 equal pieces (use a scale for accuracy). Shape each piece into a ball, cover, and rest 5 minutes.
- On a lightly floured surface, roll each ball into an 8-10 inch disc.
- Heat a griddle over medium-high. Lightly oil it. Cook the flatbread until bubbles appear (about 3 minutes), flip, and cook 1-2 minutes more. Set aside.
- Make the chutney: Add cilantro, garlic, cumin seeds, green chillies, apple, oil, salt, lemon juice, and ¼ cup water to a blender. Blend until smooth.
- Preheat the oven to 500°F (or broil).
- Spread chutney over each flatbread. Top with cheese, asparagus, and red chillies. Broil 2 minutes until the cheese has golden spots and the edges brown slightly.
- Drizzle with hot honey and serve warm.
- Heat a griddle over medium-high.
- Brush one side of the rolled dough with water and place the wet side down on the pan - the water helps it adhere.
- When bubbles form, carefully flip the entire pan upside down over the open flame so the flame directly chars the surface.
- Once browned, flip the pan back upright and heat another minute until fully cooked.
- Gently release the naan from the pan. Brush with butter and sprinkle garlic, sesame seeds, or green chillies.
Notes
- The dough should be soft but not sticky - add extra yogurt or flour as needed.
- Green chutney can be made up to 3 days ahead.
- Flatbreads freeze well; reheat on a griddle or in a hot oven.
- For vegan flatbreads, use plant-based yogurt.
