250g (9oz) self-raising flour 250g (9oz) fat-free natural yoghurt ½tsp baking powder 1-2 fresh jalapeño chillies, deseeded and finely sliced In a bowl, combine the flour, yoghurt, baking powder and a good pinch of salt, mixing until it comes together. Sprinkle your hands and a work surface with a little extra flour, and knead the dough for a few minutes.
Divide the dough into 4 pieces and roll out each one into a circle about 2mm ( thick. k. Scatter over the sliced jalapeños and a pinch of salt, and press into the dough.
Heat a griddle pan until hot, and cook the flatbreads for 2-3 minutes each side, until golden brown all over.