Ingredients
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Methods
1
Place the yoghurt and salt into a large mixing bowl, sift in the flour and mix with a wooden spoon until it comes together. Cover and allow to rest for 20 minutes.
2
Divide the dough into 10 even pieces and roll into balls.
3
Place a non-stick frypan over a high heat.
4
Lightly grease a work surface with a little bit of olive oil and then roll out each ball of dough to approximately the size of a saucer.
5
Once the pan is very hot, cook the flatbreads, one at a time, for 20 seconds on each side, or until covered in brown spots.
6
Place flatbread on a cooling rack until ready to serve. Ideally served warm.
1
Place the yoghurt and salt into a large mixing bowl, sift in the flour and mix with a wooden spoon until it comes together. Cover and allow to rest for 20 minutes.
2
Divide the dough into 10 even pieces and roll into balls.
3
Place a non-stick frypan over a high heat.
4
Lightly grease a work surface with a little bit of olive oil and then roll out each ball of dough to approximately the size of a saucer.
5
Once the pan is very hot, cook the flatbreads, one at a time, for 20 seconds on each side, or until covered in brown spots.
6
Place flatbread on a cooling rack until ready to serve. Ideally served warm.
