Easy Homemade Yoghurt Flatbread
These easy homemade flatbreads are a great addition to any meal you would normally serve store-bought flatbreads with. Leave the dough to rest for 30 minutes for a fluffier texture. You can use the dough straight away, but the result will be slightly thinner and crispier. Cook in a skillet, grill pan or on the barbecue.
Servings: 6 flatbreads
Ingredients
- 150 g self-raising flour plus extra for dusting
- 150 g plain Greek yoghurt
- pinch salt (optional)
Instructions
- Place the yoghurt, flour and salt, if using, in a mixing bowl and stir with a spoon to combine.
- Dust a surface with flour, turn out the dough and knead until a smooth soft dough forms, adding a little more flour if the dough is too sticky.
- Wrap in cling film and leave on
the bench to rest for half an hour (you can skip this step if rushed for time, see note above). - Divide the dough into 6 balls and roll each out to about 4mm thin.
- Place a dry non-stick frying pan over medium heat. Add the flatbreads, one or two
at a time, and cook, turning after 1-2 minutes when they bubble and darken on the
underside. Cook for a further minute on the other side and set aside while you cook
the remaining flatbreads.
Notes
If you only have plain flour, you can make it into self-raising flour by adding 2 teaspoons baking powder then sifting the mixture a few times to distribute the baking powder through the flour evenly.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook