Ingredients
Scale
Flatbread
- 1 cup (250 g) full-fat natural Greek yoghurt
- 1⅓ cups (200 g) self-raising flour, plus extra for dusting
- Oil, for greasing the pan
Coriander (cilantro) butter (optional)
- 2 tbsp unsalted butter, melted
- 1 tbsp coriander (cilantro), freshly chopped
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
Instructions
- Combine the yoghurt and self-raising flour in a medium bowl using a spoon. The mixture will resemble large flakes.
- Tip the mixture onto a clean, floured kitchen bench and knead for 5 minutes until it has combined, using more flour as needed on your hands as the dough will be very sticky.
- Form a dough ball and cut it into 8 pieces.
- Using more flour if needed, roll each piece into an oval or round so that it’s roughly 5 mm (1/4 inch) thick.
- Cook in a greased, non-stick pan over medium–low heat for 1–2 minutes on each side until golden.
- Combine the coriander butter ingredients (if using) in a small bowl, then brush onto the freshly made flatbreads.
Notes
MAKE AHEAD
Follow the recipe up until step 2, then refrigerate the dough ball in an airtight container for up to 2 days.
LEFTOVERS
Best enjoyed fresh, but can be refrigerated for up to 24 hours. Reheat in the microwave or toaster.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: flat bread
- Method: pan