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  • 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.


  1. 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).
  2. If the dough’s a little wet still, you may need to add another sprinkling of flour.
  3. Tip the dough out onto your work surface and dust with a little flour.
  4. Knead the dough for a minute or so to bring it together.
  5. Divide the dough into about 5 equal-sized pieces and flatten with your hand.
  6. Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds.
  7. Stack them between small sheets of greaseproof paper next to the hob ready to cook.
  8. Put a frying pan or griddle pan over a high heat to get nice and hot.  There is no need to oil the pan.
  9. Once it’s really hot, cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred.
  10. Serve as they are as a side or with a dip such as home-made pesto or gaucamole.
  11. 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.