Quick and easy to make, the great thing about these flatbreads is you don’t need any fancy equipment. When it comes to the toppings – use your imagination. Have fun with it!
Ingredients:
- 100g GF self-raising flour (GF if required)
- 4 TBSPN Greek yoghurt (lactose free if required)
- 1-2 TBSP water, for moisture
- 1 TSP baking powder
- Olive oil, optional - for frying
- Unsalted butter (or a plant-based alternative), for serving
Method:
- Mix the flour and baking powder in a large bowl, make a well in the middle, then add the yoghurt. Use your hands to knead it together, into a dough. Adjust to ensure it’s moist by adding small amounts of water when mixing. Let rest for 10 - 15 minutes.
- Wash and dry your hands, then dust your work surface and hands with flour. Split the dough into 2 equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.
- Fry in a large frying pan (optional in oil) on a medium-high heat for 2 - 3 minutes, or until golden and puffed up. Turn the flatbreads over, and cook for the same time on the other side.
- Remove the flatbreads from the pan and spread butter on top, moving it about with the back of a spoon until it’s melted.
You can have your flatbreads simply with plant-based butter or jam, you can top them with eggs, or serve them with dip. You can do anything with them!
