Recipes
Flat bread
Prep Time 20 mins
Cook Time 5 mins (each)
Difficulty Easy
Serves 4 flat breads
Cook Time 5 mins (each)
Difficulty Easy
Serves 4 flat breads
Ingredients
- 300g wholemeal self-raising flour (plus additional flour for kneading)
- 1/2 tsp salt
- 50g yoghurt
- 185mL milk
- 1/2 tbsp olive oil (Plus additional oil for cooking)
Method
- Combine flour and salt in a deep bowl. Create a well in the middle of the flour.
- In a separate bowl, combine yoghurt, milk and olive oil and mix until well combined.
- Add the wet mixture to the dry and stir together until a dough forms (hands are best for this stage!)
- Continue to knead with your hands for 4-5 minutes, until the dough springs back when pressed down. Allow the dough to rest for a couple of minutes
- In the meantime, place a small pan with a sliver of olive oil on high heat.
- Separate into balls (just smaller than a tennis ball) and begin to flatten out either using your hands or a rolling pin.
- Cook flat bread on medium heat, turning every 2-3 minutes. The flat bread is ready when small browned peaks begin to form.
Some of the dough can be stored in the fridge for up to 3-4 days.
Gluten-free adaptable: Use gluten-free flour instead!
Dairy Free: Use milk and yoghurt dairy-free alternatives
Vegan: Remove yoghurt and use a milk alternative instead (you may need to add slightly more to get the same consistency)