A simple and quick yoghurt flatbreads recipe which can be served with salad, kebabs, curry and many other dishes.
Mix all the ingredients together in a bowl – the mixture should be very sticky.
Place into the fridge for 10-15 mins to cool the mixture or until ready to use.
Flour the kitchen surface well (flour your hands too because the mixture can be sticky to handle).
Divide the mixture into a palm sized ball for small flatbread or double in size for a larger flatbread, then roll each ball gently with a rolling pin until about 2cm thick.
Heat a frying pan with olive oil and place the flatbreads into the pan and cook on each side until they start to bubble and go a medium to dark golden colour. Repeat until all the yoghurt flatbreads are cooked, if serving all of them together keep them warm in the oven on a plate until you are ready to serve.