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If you want a quick, fresh-off-the-griddle flatbread, it doesn't get much easier than this dough that uses just two ingredients. In just about 30 minutes, from start to finish, you'll be tucking into tender flatbreads that can be eaten with dip, rolled up with your favorite fillings, or used to sop up something saucy that you're serving for dinner.

Oh, and guess what? There's no stand mixer or special equipment required. Here's how we do it.

Two ingredients for success

Self-rising flour: Self-rising flour might be a new ingredient to you, but you should embrace it! This flour blend has all-purpose flour, salt and baking powder, so all you have to do is measure one ingredient instead of three. If you don't keep this as a pantry staple, it's pretty easy to make up on your own. Or, pick up a bag of self-rising flour from the grocery store.

Full-fat plain Greek yogurt: Yogurt hydrates the dough and gives it a nice tangy flavor and a needed dose of fat. It's important to stick with full-fat, not low-fat or nonfat, yogurt here.

Customize your flatbread

It's easy to flavor and customize your flatbread. You can use fresh herbs or scallions, or add a big pinch of black pepper or your favorite spice. Some grated hard cheese like Parmesan would also be delicious.

After the dough is mixed together in a bowl (no stand mixer needed -- just elbow grease), it's kneaded together and then left to rest for 20 minutes. This lets the dough relax and makes it easier to roll out. This super-tender dough is a dream to roll out after a rest. After, all it needs is a few minutes on hot griddle or skillet with a brush of oil to get nice and golden-brown.

Use this flatbread like you would pocketless pita, lavash or naan. It's truly versatile, but tasty enough to just eat on its own -- straight off the griddle!

Griddled Flatbreads

Makes 4 (9-inch) flatbreads

Ingredients:

1 1/2 cups self-rising flour, plus more for kneading and rolling

1 1/4 cups plain whole-milk Greek yogurt

Herb add-ins (optional, see notes)

2 tablespoons olive oil

Equipment:

Large bowl

Rubber spatula

Measuring cups and spoons

Plastic wrap

Griddle, grill pan, 12-inch cast iron skillet or nonstick frying pan

Rolling pin

Brush or paper towels

Cutting board or baking sheet

Tongs or flat spatula

Mix the dough: Place the flour, yogurt and herbs (if using herbs) in a large bowl and mix with a rubber spatula until a moist, shaggy dough forms.

Knead the dough: Dust a work surface with flour. Transfer the dough onto the work surface, sprinkle with more flour, and knead until smooth, 8 to 10 kneads.

Divide the dough: Divide the dough into 4 portions and roll each into a ball about 3 inches wide. Cover loosely with plastic wrap, and let rest for 20 minutes.

Heat the pan: Heat a griddle, grill pan, 12-inch cast iron skillet or nonstick frying pan over medium-high heat until a drop of water immediately sizzles on contact. Meanwhile, roll out the dough.

Roll the dough: Generously dust a work surface and rolling pin with flour. Roll 1 ball of dough into a 9-inch round about 1/8-inch thick, dusting with more flour as needed to prevent sticking.

Griddle the flatbread: Brush the pan with a thin layer of oil or use a paper towel to coat the pan with a thin layer of oil. Place the flatbread in the pan and brush the top with a thin layer of oil. Cook until puffed and golden-brown in spots, 2 to 3 minutes per side. Remove to a cutting board.

Roll and grill the remaining flatbreads: While the first flatbread is cooking, roll out the next ball of dough. Cook the remaining flatbreads, making sure to brush the pan and top of the flatbreads with oil each time.

Cut and serve: Cut the flatbreads into wedges if desired and serve warm.

Recipe notes: Add finely chopped fresh herb leaves: 1/4 cup fresh parsley, oregano, basil, cilantro, scallions or chives; or 2 tablespoons finely chopped fresh rosemary or thyme.

Self-rising flour substitute: Measure 1 1/2 cups all-purpose flour into a bowl. Remove 2 1/2 teaspoons of the flour and place back in the flour container. Add 2 1/4 teaspoons baking powder and 1/4 teaspoon fine salt to the bowl and whisk together.

Storage: Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to three days. Warm in a 300 F oven or on a warm frying pan.

(Christine Gallary is food editor-at-Large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)