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.
Resting time (optional)30mins
150gself-raising flourplus extra for dusting
150gplain Greek yoghurt
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.
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.