Flatbreads do not always need yeast or a long rise. These two recipes take different routes to a pan-cooked bread, so the useful first decision is which ingredients you already have. Choose one complete recipe rather than combining the flour and liquid ratios from both.
A yoghurt dough with an optional finish
Jamie Oliver’s easy flatbreads use yoghurt alongside self-raising flour and baking powder. The recipe also offers a garlic-and-herb butter finish, making it a useful option when the bread is part of the meal rather than a neutral accompaniment. Read through the griddle method before mixing so the cooking surface is ready when the dough is portioned. The linked recipe supplies the measurements; this is a guide to choosing an approach, not a substitute formula.
jamieoliver.com · Jamie Oliver · Yoghurt flatbreads
A water-and-oil alternative
Good Food’s soft flatbreads combine self-raising and wholemeal flour with oil and warm water, followed by a short rest and pan cooking. This gives you a different cupboard starting point without relying on yoghurt. Compare the ingredient lists before shopping, including any butter used to finish the bread. Follow the chosen recipe’s rolling and pan instructions throughout; changing several parts at once makes it harder to judge why a first batch turned out differently.