These are a great way to use up any leftover yogurt and are very easy to make. Perfect accompaniment to a store cupboard curry.
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Ingredients
- 375g self-raising flour (plus extra for dusting)
- 75g plain Greek yogurt (or normal plain yoghurt)
- 250ml whole milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons of olive oil
Makes 8 flatbreads
Equipment
- large bowl
- ideally a Falcon griddle (if not, a large frying pan)
Method
- Mix the flour, baking powder and salt together in a bowl. Make a well in the centre and add the yogurt, milk and oil.
- Knead for about 1 minute until a soft dough is formed (it does not need long just enough to make a smooth dough).
- Cover the bowl with a tea towel or plate and set aside at room temperature for around 30 minutes.
- Sprinkle flour on a clean work surface. Divide the dough in half, then divide each half in half again and in half again so that you end up with 8 pieces of dough roughly the same size.
- Roll each piece of dough into a ball and then flatten them out with the palm of your hand, now use a rolling pin to roll each piece roughly around 2 mm thick and about 10 cm wide.
- Now heat up your Falcon griddle plate (or large frying pan) and set the oven to its lowest setting so you can keep your finished flatbreads warm (cover in foil before popping into the oven).
- The griddle (or pan) needs to be almost smoking hot so the flatbread can cook quickly.
- Put the flatbread directly onto the hot griddle (or pan) and cook for around a minute on each side. You will need to cook in batches so as not to overcrowd the pan.
- Cook until golden.
- Repeat until all the dough has been used up.