Easiest ever flatbreads
The thought of making flatbreads might fill you with dread, but you wouldn’t believe how easy they are (well, at least with this recipe). There is no endless kneading or waiting or rising; it’s a two-minute job. We use these for a lot of dishes: for dunking into a curry, as the base for a quick breakfast bruschetta, with a barbecue or as a simple pizza base (see picture below).
MAKES 6-8 200g natural yoghurt 250g self-raising flour, plus extra for dusting 1 teaspoon baking powder pinch of salt olive oil, for brushing
1 Put all the ingredients, except for the olive oil, in a large bowl and mix – first with a spoon, then get your hands in there – until it forms a dough. 2 Dust a clean surface with flour and knead the dough for a minute or so until it forms a nice smooth ball (add more flour if needed). Cut the ball into 6-8 pieces. Dust a rolling pin with flour and roll out one of the pieces of dough as thinly as you can. 3 Place a frying pan over a high heat and add the flatbreads, one or two at a time. Cook for a couple of minutes until air pockets start to rise, then turn them over and cook again for about a minute. Take out of the pan and brush with olive oil, using a pastry brush. Repeat for the remainder of the flatbreads. TART TIP If you are having these with a barbecue it’s nice to add garlic, herbs and salt and pepper to the oil for flavour. They’re also very nice with the garlic confit from our book.