Quick yoghurt flatbreads
There is a corner shop about 100 paces from my house but I still find myself making these in a fix: they are pleasingly simple and also work brilliantly on a barbecue.
You just need equal amounts flour to yogurt to make these quick-as-a-flash flatbreads. This recipe makes 4 flatbreads.
- Serves
- 4
Ingredients
- 200g white flour, plus extra for dusting (I use spelt)
- 1 tsp baking powder
- 200g Greek yoghurt, or 150ml warm water
Bring the ingredients together
Put all the flatbread ingredients into the bowl of your food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands, but it will take a little longer.
Knead + leave to rest
Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so, to bring it all together. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10–15 minutes. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.
Shape the dough
Dust a clean work surface and rolling pin with flour, then divide the dough into four equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2–3mm thick.
Cook each flatbread
Warm a frying pan or griddle pan that’s a bit larger than your flatbreads over a medium heat. Once your pan is nicely hot, cook each flatbread for 1–2 minutes on each side, until nicely puffed up, turning with tongs.
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