Yoghurt Flatbreads

<p style=”text-align: justify;”>This is a quick and easy recipe to make your own flatbreads ready to char on a hot grill in your wood-fired oven. The recipe uses equal parts of yoghurt and self-raising flour to make a light and creamy flatbread. You can also use a dry pan over hot embers to cook them quickly.</p>

Preparation time

10 mins

Cooking time

3 mins

Serves

6 people

Ingredients

350g self-raising flour, plus extra for dusting
1 teaspoon baking powder
350g natural yoghurt
Few sprigs of rosemary

Method

Prepare your oven by making a small fire with some dried kindlin and set your grill stand.
Place the flour, yoghurt and baking powder in a mixing bowl and mix with a spoon, then use your hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 4 equal-sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm oval pitta style breads, roughly 2mm to 3mm thick. Use a knife to cut lines into the centre of each flatbread, leaving about 3cm at each end.
Place the flatbreads on the hot grill, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. You can add some sprigs of rosemary to the fire just before you cook the flatbreads.
Brush the flatbreads all over with a herby garlic butter as they come off the grill and sprinkle with some sea salt flakes, then pile onto a serving board so everyone can dig in and help themselves.

Yoghurt Flatbreads

Perfectionists in the Art of Wood-Fired Cooking.