A simple and quick yoghurt flatbreads recipe which can be served with salad, kebabs, curry and many other dishes.
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 100g self-raising flour
- 100g plain or Greek yoghurt
- 2-3 tablespoons of Fenugreek (also works well with Mexican Tarragon and Coriander)
- Olive oil
Optional
- Salt and pepper to taste
Method
Step 1
Mix all the ingredients together in a bowl – the mixture should be very sticky.
Step 2
Place into the fridge for 10-15 mins to cool the mixture or until ready to use.
Step 3
Flour the kitchen surface well (flour your hands too because the mixture can be sticky to handle).
Step 4
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.
Step 5
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.
