Easy yogurt flatbreads
Fiber: 3.1g
Protein: 13g
Plant points: 1.25
Overview
Prep time
10 mins
Cook time
10 mins
Serves
6
Ingredients
400g (3 cups/14oz) white spelt or wholemeal flour, plus extra to dust
1 tbsp baking powder
1 tsp sea salt
1 tsp olive oil, plus extra for frying if needed
200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt
Optional extras
Freshly ground black pepper
Grated garlic
Nigella seeds
Cumin seeds
Chopped coriander (cilantro) leaves
Sliced spring onion (scallion)
Desiccated (dried shredded) coconut
Method
Step
Combine 400g (3 cups/14oz) flour, 1 tbsp baking powder, and 1 tsp salt in a bowl, then stir in 1 tsp olive oil and 200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt (add any additional extras now too). Mix with your hands until the dough comes together, then tip onto a flour-dusted surface and knead for a couple of minutes until you have a smooth dough. Divide the dough into 6 equal balls, cover with a clean tea (dish) towel, and allow to rest for at least 10 minutes.
Step
Meanwhile, set a griddle pan or non-stick frying pan (skillet) over a high heat.
Step
Roll each dough ball into a flatbread shape about 20cm (8 inches) long and 2mm (1⁄8 inch) thick. If your pan isn't non-stick or you want a slightly crisp finish to your flatbreads, brush both sides of the flatbreads with a little olive oil.
Step
When the pan is searingly hot, add a flatbread to the pan and cook for 60–90 seconds until char marks appear, then flip it over and cook the other side until nicely charred too. Wrap the flatbread in a tea (dish) towel while you cook the rest.
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