Ingredients
Equipment
Method
- Measure the flour, salt and yogurt into a mixing bowl and stir together using a fork.2 cups self raising flour, 1 1/4 cup greek yogurt, 1/2 teaspoon salt
- Then, using your hands start mixing it around to gather up all of the flour. This may take a moment or two.
- Once everything has come together to form a dough, divide into 4 pieces. Form each piece into a small ball. (If you can't incorporate all of the flour add a further teaspoon of yogurt and try again.)
- Place a frying pan on a low heat (increase this to a medium heat once you're ready to cook the dough) whilst you roll the dough into circular shapes.
- Add the oil to the worktop (if using) and either use your hands to push the dough into a circle or a rolling pin. Roll the dough to between 2mm to 3mm thick. If you want to use the bread as a wrap, roll them a little thinner.1 tablespoon olive oil
- As you roll out each one, pop it into the frying pan and give it a moment or two for one side to cook and then flip it over for the other side to cook. It may puff up a little as it cooks. It is done when you have golden brown spots on each side.
- Roll out your next piece of dough so that it can be aded straight to the pan whilst the previous one is cooking. Makes it a nice and speedy process.
- Continue in this way until you've cooked all of the dough and turned them into flatbreads.
- Wrap in a clean tea towel to keep them warm until you are ready to eat them.
Nutrition
Notes
Nutritional Information: This is computer generated and is intended as a guideline only.
Storing the Flatbreads - These are best eaten fresh on the day of making, but can be briefly warmed through and eaten the following day.
Freezes successfully as finished breads, for up to 2 months.
Suitable for Vegan, plant based and vegetarian diets if you use a suitable yogurt. (Tested with soya and oat plain yogurts.)
