Greek yoghurt flatbreads

Method

(This vegetarian recipe makes 6-8 medium flatbreads.)

Combine the Greek yoghurt (Mundella or Brownes Dairy), flour (Millers Foods or Anchor Foods’ Lions flour), olive oil (Talbot Grove or Great Southern Groves) and salt (Lake Deborah Salt) in a large mixing bowl.

Mix to form a sticky dough, then start to knead with your hands, adding a little more flour if it’s too sticky or a splash of water if too dry. 

Knead for 2-3 minutes until the dough becomes more supple and less sticky. You should be able to roll it into a large ball without it sticking to your hands. 

Divide the dough into 6 to 8 equal amounts and roll into balls, then flatten out into discs, about 1cm thick. 

Heat a frying pan over medium heat and add a small drizzle of olive oil. Cook the flatbreads two at a time, flipping over when the first side is golden brown and the bread has started to puff up.

Repeat on the other side and then remove to a plate, covering with a clean tea towel to keep them warm. Repeat with remaining dough.