Prep time: 1 hour 15 minutes
Cook time: 30 minutes
Serves: 6 flatbreads
Fluffy on the inside, crispy on the outside, made with basic ingredients which your probably have lying around in your pantry. The yoghurt adds moisture to the dough which makes it nice and pliable, perfect for stuffing and scooping! This homemade flatbread is super easy to make and great with soups, curries or dips. Or even just with some good olive oil and dukkah!
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Put the flour in a large mixing bowl. With a wooden spoon stir in the rest of the ingredients except the water. Add the water and bring the mixture together. Tip it all out onto a floured surface and knead for ±8 minutes. You’re done when the dough feels smooth and silky. Put it into an oiled bowl and leave to rise for 1 hour in warm surroundings.
Preheat the oven to 180°C/160°C fan. Tip the risen dough onto a lightly floured surface and fold until the air is completely knocked out. Divide into 6 equal pieces (about 90g each) and roll into balls. With a rolling pin, roll the balls into flatbreads, roughly 15cm diameter. To keep the fatbreads from drying out oil 1 or 2 baking sheets, put the flatbreads on them and cover cover with clean tea towels.
Heat a good glug of olive oil in a large frying pan (preferably a cast iron skillet, but any frying pan will work). Fry the breads for 3-4 minutes until they have some colour, then turn them over. Fry for a further 3-4 minutes, then remove to the baking sheet. When you’ve fried all 6, transfer to the oven and bake for another 5-8 minutes until browned all over.
Serve with a drizzle of olive oil, crushed pepper, salt flakes and koriander.
