Soft Flatbreads

02Method

1. Whisk the flour, baking powder and salt in a bowl. Add the yoghurt and olive oil and mix to a soft dough.
2. Knead on a floured bench for 2 minutes until smooth. Cover and rest for 15 minutes.
3. Divide into 8 equal pieces and roll each into a 3mm-thick round on a floured bench.
4. Heat a heavy frying pan over medium-high heat. Cook each flatbread for 1-2 minutes per side until puffed and golden-brown spotted.
5. Brush with melted butter and stack in a clean tea towel to keep them soft and warm.

03Notes & substitutions

• Add 1 teaspoon of crushed garlic or chopped herbs to the butter for garlic flatbreads.
• Mix in a teaspoon of cumin seeds or chopped herbs for extra flavour.
• Leave the dough to rest longer for easier rolling.
• Use as wraps for kebabs or souvlaki, or with curries and dips.
• Replace 100g of the flour with wholemeal for a nuttier flavour.

04Common mistakes

• Rolling too thick — the flatbreads stay doughy; roll them to about 3mm.
• Cooking on a low heat — they dry out and go stiff; a hot pan puffs them quickly.
• Not resting the dough — it springs back when rolled and is harder to work.
• Leaving them uncovered — they dry out; wrap them in a tea towel as you cook.

05Storage & leftovers