YOGHURT FLATBREADS


No yeast. Only three ingredients. These yoghurt flatbreads are a delicious alternative to store-bought wraps! Suitable for using up leftover yoghurt and are ideal for freezing. Yum! 
   
YIELD: 6 LARGE OR 12 MEDIUM-SIZED FLATBREADS
    
INGREDIENTS:
500g plain (all-purpose) flour (white or wholemeal)
500g natural or Greek-style yoghurt
Garlic, herbs etc (optional)
Flour, extra
Olive oil
   
METHOD:
1. Mix the plain flour and yoghurt together to form a dough (add cooked garlic or herbs if using).
2. Dust your bench with a little flour and knead the dough lightly. Add a splash of water (or a little bit of flour) if the dough seems too dry or wet.
3. Wrap dough and rest for 15 minutes at room temperature (optional).
4. Divide dough into 6-12 portions.
5. Roll out one portion to 1/2cm thick, dusting lightly if required.
6. Rub a few drops of oil onto each side of the flatbread (or add oil to the pan) and cook on medium until golden. Turn flatbread over and cook the other side.
7. Place cooked flatbread onto a plate and cover with a cloth or foil.
8. Repeat with remaining dough.
9. Suitable for serving as kebabs, wraps and flatbread pizzas.
10. Freezing: separate portions with baking paper if required, then wrap in plastic or vacuum seal. Store sealed flatbreads in the freezer for up to 3 months. Thaw at room temperature or in the microwave with a splash of water/steam so they don’t dry out.
   

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