Recipe

Fluffy and light, these flatbreads make the perfect side.

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Middle Eastern   |   Side   |   Vegetarian

  

Ingredients

• 350g Self-raising flour plus extra for dusting
• 350g Natural or Greek yoghurt

  

Method

1. Add the flour and yoghurt to a large mixing bowl and combine with a spoon until the ingredients start to come together, then use your hands to form a dough.
2. Dust a work surface with flour, and tip the dough out of the bowl onto the surface. Knead the dough for a couple of minutes - it doesn’t require extensive kneading, just enough to form a ball. (If the dough is too sticky, add a little more flour to the work surface and your hands whilst kneading).
3. Dust some more flour onto a rolling pin, then divide the dough in half. Divide each half into 4, for thinner flatbreads, or 3, for thicker flatbreads.
4. Roll out the flatbreads to your desired thickness. Slightly thicker than a pound coin is good with curries and soups, slightly thinner works well for wraps and dipping into hummus. If the flatbreads stick, jut use a light dusting of flour to assist in rolling them out.
5. Once all the flatbreads are rolled out, place a non-stick pan or griddle pan on a high heat, and cook your flatbreads in the dry pan for about a minute on each side. They should puff up and start to bubble when they’re ready to flip.
6. Pile the flatbreads up on a plate as you cook them and keep them under a clean tea towel. This ensures they stay warm and fluffy for when you’re ready to serve!