Two-Ingredient Flatbread

Nikita's flatbread uses just self-raising flour and Greek yogurt — a technique that produces tender, tangy bread in minutes without yeast or proving time. The yogurt provides moisture, tang, and tenderness while the self-raising flour provides lift. Monica said 'I want more of this,' and the beauty is how deceptively simple it is. Knead for 1–2 minutes maximum — overworking develops gluten and produces tough bread. The dough should feel slightly sticky and soft. Roll to about 5 mm thick and cook in a completely dry cast-iron pan over high heat until the surface blisters and puffs. The pan must be genuinely smoking hot — the high heat creates rapid steam pockets that puff the bread and produce the characteristic charred spots. Never oil the pan. Contestant Tom, a trained baker, was overconfident with his flatbread, proving that even experienced bakers can overthink what should stay simple. Nigella seeds pressed into the surface before cooking add aromatic crunch.