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Wholegrain flatbreads

Serves: 6
Prep: 10
Cook: 10

    Ready in no time at all, and with only six ingredients, these flatbreads will be a regular addition to the whole family’s lunch boxes.

    Looking for more breakfast and lunchbox ideas?  Check out this collection of easy recipes that’ll take you from the kitchen table to the lunchbox and beyond. 


    • 3 Weet-Bix™, very finely crushed
    • 1 1/4 cups wholemeal flour, plus extra for dusting
    • 2 tsp baking powder
    • pinch salt
    • 1 cup unsweetened low-fat Greek yoghurt, or plain non-dairy yoghurt
    • 2 Tbsp olive oil


    1. Combine Weet-Bix, flour, and salt in a large bowl. Add yoghurt and olive oil, and mix until no flour remains. Cover and rest 5 mins, so the dry ingredients can hydrate.
    2. Lightly dust bench with flour, turn dough out, and knead for 30 seconds until smooth. Divide into 6 balls.
    3. Roll each dough portion into a 15 cm circle, dusting bench with flour as necessary.
    4. Heat a heavy-based skillet to medium. Place a round of dough into the hot, dry, pan and cook 1 - 1.5 minutes, until bubbles start to show on the top and brown spots form on the bottom. Flip and cook a further minute, until golden and puffed. Transfer to a rack lined with a tea towel, and repeat with remaining dough rounds.
    5. Serve warm or at room temperature, with your favourite dips or fillings.


    • Dairy-free unsweetened yoghurt can be substituted for the Greek yoghurt. If using an unstrained (natural or dairy-free) yoghurt, the dough may be a bit wetter when initially mixed. If necessary, add a bit of extra flour as you knead and roll.
    • Flatbreads can be briefly reheated on a hot pan, or in the toaster.
    • The finer the Weet-Bix are crushed, the smoother the dough will be.

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