- 150g Self Raising Flour, plus a little extra for dusting
- ¼ teaspoon Sea Salt
- ½ teaspoon Baking Powder
- 3 tablespoons Natural Yoghurt mixed with 5 tablespoons tepid water NB: Can replace natural yoghurt with buttermilk. Make own buttermilk using 1 cup milk, mixed with 1 tablespoon of freshly squeezed lemon juice. Allow to sit for 5 minutes for the milk to curdle, when the acid in the lemon separates the fat in the milk, the mixture will become thick.
- Put all of the flatbread dry ingredients into a bowl. Add 8 tablespoons of natural yoghurt mixture. Use your hand to combine into a dough (or use a food processor and pulse until you have a dough).
- If the dough’s a little wet still, you may need to add another sprinkling of flour.
- Tip the dough out onto your work surface and dust with a little flour.
- Knead the dough for a minute or so to bring it together.
- Divide the dough into about 5 equal-sized pieces and flatten with your hand.
- Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds.
- Stack them between small sheets of greaseproof paper next to the hob ready to cook.
- Put a frying pan or griddle pan over a high heat to get nice and hot. There is no need to oil the pan.
- Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred.
- Serve as they are as a side or with a dip such as home-made pesto or gaucamole.
- You can freeze any leftover flatbreads, simply defrost thoroughly and warm through in the oven wrapped in foil or lightly re-toast them in a pan before tucking in.