Throw-together flatbread recipe
With just a few quick kneads, this easy dough recipe will make enough golden and puffy flatbreads to serve four people.
I pull this recipe out when we have no bread in the house. It’s perfect served alongside dahl (or a soup, curry and stew for that matter). I often make these for lunch and top with whatever I have in the fridge – zucchinis shaved and draped over with feta, tomatoes tossed in olive oil and herbs, butter fried mushrooms, or my favourite, a runny egg with lots of chilli. It’s a good bread hack to have under your belt.
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RECIPE: Throw-together flatbread
Ingredients
- 1 cup plain flour
- 1 teaspoon baking powder
- ½ cup thick Greek yoghurt
- ½ teaspoon salt
- 1 tablespoon olive oil, plus extra for cooking
- Melted butter, to serve
Method
- Combine flour, baking powder, yoghurt, salt and 1 tablespoon of olive oil to form a sticky ball. Tip onto a flour surface and give it a few quick kneads to bring it together in a ball. It’s a sticky dough but should be easy to handle. Leave to rest for 5 minutes in a clean, lightly floured bowl and cover with a tea towel.
- Dust your surface again with flour. Tip dough out and cut into 4 even-ish pieces. Flour your hands and flatten each dough piece, then use a floured rolling pin (or bottle of wine) to roll it out roughly ½ cm thick. You don’t want to make them too thick as they’ll risk the outside cooking before the inside is done.
- Heat a fry pan over medium heat. Add a good glug of oil; you want oil to cover the pan. Once hot, carefully place your flatbreads in the pan, two at a time so you don’t overcrowd it. They should sizzle as they hit the pan. Fry for 2-3 minutes or until golden and starting to puff. Flip over and repeat. Give each flatbread a lick of melted butter. Makes 4
Some other delicious recipes you may love:
- Spiced red lentil dahl recipe
- Roasted butterflied chicken recipe
- Naked citrus coconut tart recipe
- Indulgent chocolate tart recipe