These are very soft flatbreads, perfect for tearing, dipping, filling and generally using as a sponge to soak up delicious sauces. They're quite quick to make, as there is not a long wait for the dough to rise.
It is quite a wet dough - well floured hands are a must! We find that extra flour is sometimes needed, and the recipe is quite forgiving, so just added a little extra until the dough is manageable.
This makes 20 good sized flatbreads, so you can easily halve the recipe or they also work really well in the freezer once cooked & are easy to reheat.
1¼ cups warm water (just over 40°C - not too hot or it will kill the yeast)
2¼ teaspoons active dried yeast
1 tbsp sugar
¾ cup natural yogurt (a thicker one is best)
2 tbsp olive oil (plus more for frying)
1 tbsp salt
4 cups plain flour
- Put the yeast, sugar and water into a bowl, and whisk together for a minute. Pop the bowl in a warm place (the boiler cupboard works well!) for 10-15 minutes until the mixture is frothy.
- In a bowl, whisk together the yoghurt, olive oil and salt, and add this to the yeast mixture.
- Add flour and stir well with a wooden spoon. If the dough is very wet, add a little extra flour, until the dough comes together. Spread a good layer of flour onto a surface, and turn out the dough, coating well in flour. Knead for 3-4 minutes until the dough isn't sticky. Sprinkle more flour onto the counter if the dough is sticky during kneading. * Note that this can also be done in a mixer with a dough hook, just slightly reduce the kneading time.
- Take a small handball size of dough, roll into a ball, sprinkle lightly with flour and then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a large frying pan over a medium heat. While the pan is heating, start to roll the balls into a rough circle (a rustic circle is good!). Continue, keeping the flatbreads floured and separate so they won't stick together.
- Once the pan is hot, brush it with some oil, and place a flatbread in the pan to cook. While the underside is cooking, brush the top surface lightly with a little olive oil.
- Allow the flatbread to cook for about 1-2 minutes, until the underside is is golden. Flip the flatbread and cook for another 1-2 minutes. Try not to overcook them, but likewise, a few small charred bits will enhance the flavour!
- Stack flatbreads in a clean tea towel, which will allow them to continue to steam and softness.