Yoghurt flatbread

These delicious flatbreads are extremely easy to make, and can be whipped up in less than half an hour. I serve them with dips and curries, and even to dip into baked eggs.

Ingredients 

• 1.25 cups x self raising flour
• 3/4 cup x plain yoghurt (preferably fat free)
• 1 x tablespoon olive oil (preferably extra virgin)
• Pinch of salt

Method

• In a stand mixer, add flour, yoghurt, olive oil and salt. Turn on the mixer on low until the mixture comes together slightly. Once the mixture starts to come together, increase speed of mixer, and turn off when the mixture forms a ball in the middle of the mixing bowl. If you don’t have a mixer, bring the mixture together by hand – works just as well, but requires a bit more effort!
• Turn out the dough onto a floured surface. Cut the dough into 8 portions and roll into rounds.
• Roll out each of the rounds into flatbreads – to give you an idea as to size, they aren’t very large, about the size of your hand and about 1/4 inch in thickness – see my very irregular ‘spheres’ below. I like to roll out all the flatbreads, and set aside to cook them one after the other. If you’re stacking flatbreads one on top of the other, make sure you flour them between layers to avoid them sticking together.

• Heat a cast iron pan (or any pan of your choice) on low / medium to bring to heat. Do not add any oil to the pan. Once the pan is heated dry pan fry the flatbread. I like to use a regular sized pan and fry them one by one – I find it makes it easier to keep an eye on them while they’re cooking.
• When you start to see bubbles forming while flatbread is in the pan, it’s ready to turn. Make sure you keep an eye on latter flatbreads as I find they cook much faster as the pan stays on the heat.
• They should be cooked through in about 2-3 minutes. The flatbreads will usually puff up when they’re cooked through – see below.
• After cooking, I place them one by one into a clean tea towel where I keep them wrapped until it’s time to eat. Flatbreads will keep for a couple of days in the fridge, but they very rarely last that long in our house!