Ingredients
250 g plain full fat Greek Yogurt
250 g self raising flour
Oil (for rolling out)
Directions
- 1
Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature.
- 2
Divide the dough into 8 and roll into 8 balls.
- 3
Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.
- 4
When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots (but not burnt!!)
- 5
Flip the flatbread over and cook on the other side for a further 20 seconds, or until covered in brown spots and cooked through.
- 6
While the first flatbread is cooking, roll out the second flatbread so it is ready.
- 7
Put the cooked flatbread on a plate and repeat the process, until all the flatbreads are cooked.
- 8
Serve with Moroccan Spiced Vegetable Traybake or your favourite tagine.