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These flatbreads are easy and quick to make, a versatile family favourite. Serve alongside some fried slices of halloumi for a salty/sweet breakfast feast. Add dried or chopped hard-stemmed herbs (thyme, rosemary or sage) or various spices to the mix – find your own favourite combination. The yogurt in this dough gives a gorgeous milky tang to these failsafe flatbreads.

INGREDIENTS

250g self-raising flour, plus extra for dusting 1 tsp baking powder 250g plain yogurt, plus extra to serve

4 tbsp sesame seeds 8 dried figs, roughly chopped (optional) Salt

4 tbsp soft butter

2 tbsp runny honey, plus extra to serve

METHOD:

Mix the flour, baking powder, yogurt, sesame seeds, figs (if using) and a pinch of salt in a bowl to form a cohesive dough, adding a bit more flour if it’s too wet. Cover and put to one side.

Beat the butter and honey together, adding a pinch of salt if the butter is unsalted. Put to one side where it will remain soft.

Tip the dough out on to a lightly floured work surface and dust with a little flour. Knead lightly for 1 minute, then divide into eight equal pieces.

Put a griddle or frying pan on a medium heat.

Dust a rolling pin and the work surface lightly with flour then roll each piece of dough out into a disc about 10cm across.

Cook each flatbread in the hot pan for about 1–2 minutes on each side, until slightly puffy and charred in patches, then put to one side, covered with a clean cloth, while you cook the rest.

Serve spread with the honey butter, with additional honey drizzled over the top and yogurt on the side.

Extracted from The Lazy Weekend Cookbook, Pavilion Books