Sadly, supermarket bread is full of a lot of s***. 'Scuse the language. So on the quest to eat fewer ultra-processed foods, I often turn to what I can make myself at home. Whilst homemade bread is delicious, sometimes we just don't have the time for all the yeast business. But these flatbreads are awesome - because they are so quick and require so few ingredients. And they taste incredible.
The recipe works just as well with diary or plant-based yoghurt. You might wonder which is better? Dairy has the downside of a higher carbon footprint, but the plant-based options are full of many more additives. It's a tricky call and probably not one to stress over.
(Makes 4 - super easy to scale up to feed a crowd!)
Serve with curry, soup, mezze, dips, stew...
Ingredients
120g natural yoghurt (dairy or plant-based, unsweetened)
120g self raising flour
1/2 tsp baking powder
Pinch of salt
Method
Mix all of the ingredients together in a bowl, until well incorporated. I'd use a spoon rather than your fingers as the dough is pretty sticky. You don't need to knead this dough.
Divide into small balls - around 60g in weight.
Dust a clean surface with flour, then roll the balls gently into circles, about 1cm in thickness.
Heat a heavy bottomed pan/griddle on the cooker. Cast iron works best as it distributes the heat well. You can just use a normal frying pan if needed.
Cook the flatbreads on the hot pan for a few minutes on each side. You should see big air bubbles puff up before you flip them. Cook until turning golden with darkening patches.
Serve straight away - best when fresh!
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