Combine the 3 ingredients in a bowl and mix with a spoon until it starts clumping together. Now get your hands in there and pull it into a dough. Let it rest 20-30 minutes.
Lightly flour your worktop. Cut the dough into 4 pieces, then roll them gently into a ball shape. Dust the tops with flour, then roll out to about 2mm thick (very thin).
Sprinkle a little oil in a pan and heat over medium heat. Place the flatbread into the heated pan and brush the top with oil. Sprinkle over a little salt.
Cook for 1 to 2 minutes, until large bubble start forming and the bottoms have deep golden patches. Flip and cook the other side.
Once cooked, make sure to keep your flatbreads warm by sitting them in a warm casserole dish with a lid on top, or similar. You can warm the dish in the oven first or even the microwave.
Best eaten fresh but can be stored in an airtight container in the fridge for 3-4 days.
All flour brands will absorb different amounts of moisture. This dough should be just a little sticky. If you're dough is very dry add a little more yoghurt, or if it's too wet add a sprinkle of flour.
Don't cook over high heat or you'll end up with tough or burnt flatbreads.
Don't skip the resting time, but don't rest for longer than 30 minutes.
Dough can be frozen, wrapped well, for up to 2 months.
Cooked flatbreads can be frozen in an airtight container for 2 months.
Gluten free flatbreads: You can swap the plain flour for a 1:1 gluten free flour blend and make sure your baking powder if gluten free.
See the post for ideas on customising the flavour of the flatbreads.
Author: Marie Roffey
Course: Side Dish
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