The Handbook
The Handbook

Have you always dreamed of being one of those households that makes fresh bread? The warming smell drifting through the house like a bona fide Stepford Wife. Well, when’s better to form a new domestic habit than when we’re all on lockdown?

If the closest you’ve come to baking is having a secret crush on Paul Hollywood (it’s those glacier mint eyes), then we’ve got a bread recipe for you that’s so anti-faff anyone could do it. And the best bit? It only requires two ingredients. Self-raising flour – everyone has some of that knocking about at the back of the cupboard, and natural yoghurt, which we’re pretty sure you can still get your hands on. You don’t even need to turn the oven on, these can be whipped up in a pan.

Sainsbury’s Magazine online has all the information you need for this super easy, way-more-delicious-than-shop-bought-stuff recipe. They call it 4-Ingredient Bread but two of those are salt and oil, which, less than a week into quarantine, we should all have.


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Here’s how…


  • 250g self-raising flour, plus extra to dust
  • 1 tsp fine sea salt
  • 250g full fat Greek-style natural yogurt
  • 2 tbsp vegetable or sunflower oil, to brush


  1. Mix the flour and salt in a mixing bowl, then stir in the yogurt and bring together as a dough. Turn out onto a floured surface and knead briefly until smooth.
  1. Divide into 4 balls, cover and leave them to rest for 20 minutes (this gives a softer, lighter texture).
  2. Preheat a nonstick frying pan over a medium heat. Roll out the first ball to a rough 20cm circle on a well-floured surface. Brush one side with a little oil and add to the hot pan, oiled side down.

4. Cook for about 1 and a half minutes, until dark golden brown underneath. Brush with more oil, flip and cook for another 1 and a half minutes or until cooked through. Keep an eye on the heat level as the pan gets hotter, and reduce if necessary to allow the flatbreads to cook through without scorching. While the flatbread is cooking, start rolling out the next one. Repeat with the remainder, keeping the flatbreads warm in a clean tea towel.

Tip: You can also use this recipe to make thinner wraps; divide into 8 balls and roll each one out to about 22cm after resting. Cook in a dry frying pan (no need to brush with oil before cooking), for about 30 seconds on each side.

The most important thing to know is that you need an equal amount of yoghurt to flour so you can size up or down the recipe accordingly. Or, if you’re not one for measuring scales, a cup of yoghurt and a cup of flour should do it.

You’ll have warm, pillowy flatbreads in just over half an hour that can be used to dip into hummus, mop up soup, be topped with salad or pizza toppings or filled with, well anything you’ve got going on in the fridge.

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