These flat-breads are incredibly simple to make and are so versatile. They are delicious filled with roasted vegetables and a yoghurt, tahini sauce, with slow cooked lamb or falafels. The options are endless!
This Week
2 Dec - 8 Dec
Tips
Shortcuts
- You can make a tasty, herb garlic butter to cook these in. Simply add one clove of crushed garlic, and some finely chopped rosemary and thyme to the melted butter and brush onto the flatbreads.
- You can swap out regular flour for spelt flour.
Ingredients
- 2 cups flour
- 1 cup greek yoghurt
- 1 Tbsp olive oil
- 2 tsp baking powder
- Pinch of salt
- Melted butter or olive oil (for cooking)
Method
- Add all the ingredients to a mixing bowl and mix together with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and pop on a floured surface.
- Knead for a few minutes to bring it all together in a large ball.
- Set aside on the bench to rest for 5-10 minutes.
- Once rested, cut into 4-6 even sized pieces.
- Roll out with a rolling pin as thin as you can get them without breaking.
- We like to roll them all out first and pop them between some sheets of baking paper so they don’t stick together.
- Pre-heat a large pan over a medium heat. Brush one side of the flat bread with melted butter or a little olive oil. Place oiled side down in the pan and cook for a minute or so until nicely browned, brush the other side with a little more butter or olive oil and flip, cook for a minute or so on this side.
- While you’re waiting for them all to cook you can place them in the oven at 100 degrees fan bake to keep them warm.
Variations
- You can make a tasty, herb garlic butter to cook these in. Simply add one clove of crushed garlic, and some finely chopped rosemary and thyme to the melted butter and brush onto the flatbreads.
- You can swap out regular flour for spelt flour.
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