Fluffy, charred and doughy; you really can't beat this easy yoghurt flatbread. Pair it with Hummus topped with toasted pine nuts to make a perfect starter!
Makes 4 Flatbreads
- 14g fresh yeast
- 1tsp caster sugar
- 200g greek yoghurt
- 225g bakers flour
- Combine all ingredients into an electric mixing bowl fitted with a dough hook.
- Knead in a mixer for 5 minutes or smooth and elastic, then place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
- Punch down dough, then knead by hand for a further 5 minutes. Divide into 4 pieces. Working with one piece at a time, using greased hands, very gently pull the dough to form 10-15 cm rounds.
- Cook in a hot pan, wood-fired oven or bbq grill, turning halfway, until browned on each side.
- Serve hot and enjoy