Making your own flatbread is really easy, cheap and they taste fantastic. I use mine with chicken and Tzatziki for yummy Greek wraps. But you could put pretty much anything in them, a great alternative to bread, which can get quite boring as much as I love it.
- 7g Instant yeast
- 300g White bread flour
- 1 Tsp Salt
- 2 Tsp sugar
- 200g Fat-Free Greek Yogurt
Mix all the dry ingredients in a large mixing bowl. Add the yoghurt, and stir together as best as you can. If it still seems to dry, either add a little more yoghurt, or a little bit of warm water. I tip it all out onto a lightly floured surface, and if it’s too dry, wet my hands before I start kneading. If I need more, I just wet my hands again. I find it’s the best way to not add too much.
Knead for 10 minutes, until it’s a smooth ball of dough, and bounces back when you poke it.
Place in a lightly floured bowl put a plate on the top and leave for 1 hour to rise. After an hour, if it hasn’t doubled in size, leave for another hour.
Punch the air out, and knead for another 5 minutes.
Separate into 6 equal balls, and on a flour dusted surface, roll out into circles, around 3mm thick. Then leave to rest for a few minutes.
Fry in a lightly oiled pan over a medium heat for 3-5 minutes on each side. They puff up quite alarmingly. Which I really enjoy watching. Don’t worry though, they will deflate as they cool. Leaving you with gorgeous, soft flatbread.
Leave to cool slightly before filling with all of your favourites!
Flatbreads make a great alternative to boring sandwiches. Fluffy and full of flavour.
- 7 g Instant yeast
- 300 g White bread flour
- 1 tsp Salt
- 2 tsp sugar
- 200 g Fat Free Greek Yogurt
Add all the dry ingredients to a large mixing bowl, stir together well
Add the yogurt, stir together as much as possible, then tip out on to a flour dusted surface
Knead for 10 minutes, until a nice smooth dough that springs back
Place in a floured mixing bowl, and cover with a plate. Leave to proof for 1 hour, or until it has doubled in size
Punch the air out and knead for a further 5 minutes
Roll out to 3mm thick
Rest for 2 minutes
Fry in a splash of oil for 3 minutes on each side
Leave to cool before serving