There are 2 recipes here, one made with milk and the second with oil. Tbe second is great for camping.

FLAT BREAD with Yoghurt / Kefir

I saw Matt Preston make flat bread with yoghurt on Master Chef the other night. It looked so easy that I had to give it a go using kefir instead of yoghurt.

First batch I made was too thick, so I rolled the second batch much thinner – taking the pasta machine for a run. It was really not worth getting it dirty. It didn’t save any time for a single batch but if I were making a lot then having it set up next to the cooking pan would be so easy. Run the dough through the machine then straight onto the hot pan.

Each of the attempts tasted great until they cooled and went hard, really hard –  read dog chews.

Now I think that I have it right.


  • 2 cups SR flour (use 1½cups and add the final ½ cup slowly – as it is done in the pizza base recipe)
  • 1 cup kefir (or yoghurt)
  • 1/2 tsp salt


Using the dough hook in the mixer, add the kefir and half the flour – mix to work the gluten for about 5 minutes on slow. Slowly add the rest of the flour until the mixture is the right consistency. Roll the dough into a flattened ball and cut into  and cut into 8 wedges then roll them into balls. Rest covered for 20 minutes. There is yeast in the kefir and the resting time allows it to rise a little.

Place a pan on a high heat – a cast iron griddle on the centre wok burner (large stove) is ideal, to heat up. The pan has to be very hot – no oil is used.

Roll the dough out, on a floured bench, rotating and rolling until it is thin.

Place each piece on a the hot pan and turn when the bubbles that form on the base have browned.

FLAT BREAD 2 – with oil

This recipe is great for camping. You only need to have flour and oil. It can also be cooked on one side flipped then pizza type toppings added and cooked in a camp oven.

I prepack into zip lock bags and using about half the quantity  mix in the oil and water, knead it for a while then wrap in plastic wrap and  rest until required. Refrigerate if leaving for any length of time. Just use the amount required and rewrap the remainder.


Halve the recipe for 2 people.

  • 2 cups plain flour
  • 1-2 tablespoons oil – enough to make the mix look like bread crumbs.
  • 1 tsp salt
  • ¾ cup warm water –  approx


1. Rub the oil into flour until it resembles breadcrumbs

2. Add enough warm water to the flour mix,  mixing it with your hand, until it is quite damp and sticky. 

3. Knead the mix in your hands working the gluten until it looks smooth and has lost its stickiness.

4. Cover the mix with plastic wrap until ready to use.

5. Break off a piece of the mix about the size of a golf ball and work it a bit longer then roll it out to very thin on a floured board – use a floured wine bottle if available.

6. To cook it heat the pan or BBQ plate without oil to medium. Put the dough on the pan then if it is still too thick use the flat side of a wooden spoon press down and outwards, rotating around the edges.

7. Turn the bread over and do the same to the other side – removing when it is just browned, not for too long or it will turn to cardboard.

8. Tear up to serve with dips or antipasto platter. Looks quite rustic.

See Damper for other camp fire breads.

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