Quick and easy flatbread that is a perfect base for pizza, or enjoy with your favourite Thai, Indian or slow cooked dinner. Its soft, chewy and very mooreish!
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
Divide the dough in half, then half again so you have 4 equal pieces for 4 flatbreads. Dust flour over the rolling pin to prevent the dough from sticking. Use hands to pat and flatten the dough, then use a rolling pin to roll each piece into a round circle, about 2mm thick.
Preheat pan or skillet on medium to high heat. Spray with olive oil, and add i flatbread at a time, cooking each for approx. 1 minute per side. (flip when golden brown "spots" are visible and flatbread has started to puff up)
Notes
Flour: you can use plain flour, all purpose flour, spelt flour, almond flour, or wholemeal flour. I always use plain flour. The type of flour you use may alter the amount of moisture (eg: yogurt) you need to use.
Yogurt: Greek or plain full fat yogurt is best.
This recipe makes 4 regular sized flatbreads (approx 20cm round). Alternatively you can separate the dough into 8 equal sized pieces for 8 mini flatbreads.
If dough is too dry adjust the dough moisture by adding an extra tablespoon of yogurt if it lacks stickiness and seems too dry.
If the dough is too wet, incorporate a pinch of flour gradually until it achieves a slightly sticky consistency.
Preheat your pan over medium-high heat before cooking the flatbread. A properly heated surface helps the flatbread cook evenly and gives it a nice golden brown color. Adjust the heat as needed during cooking to prevent burning or undercooking.