Prep 25 mins
Cook 15 mins
Makes lovely, soft flatbreads which can be eaten straight from the griddle or reheated later the same day. You could even make a load and freeze them. Just defrost, wrap in foil and pop them in the oven.
- 500 g self-raising flour, plus a little extra for dusting
- 1 tablespoon sea salt
- 1 tablespoon baking powder
- 500 g natural yoghurt
- Mix all of the ingredients together until you have a dough. If the dough’s a little wet still, you may need to add another sprinkling of flour (although the dough will need to be a quite sticky before you knead it - to get around it sticking to your hands either keep your hands wet or rub small amounts of oil onto your hands before handling the mixture).
- Dust work surface with flour and knead the dough for a minute or so to bring it together.
- Roll out into a small baguette shape then cut into about 12 equal-sized pieces.
- Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds (making sure you still keep your work surface floured). You can stack them between small sheets of greaseproof paper ready to cook or thrown them straight onto the hot griddle once rolled out.
- Put a griddle pan on a high heat to get nice and hot. Once it’s really hot, cook each flatbread for a couple of minutes each side, until slightly puffy and lightly charred – you’ll need to do this in batches.