sideMiddle Eastern
Flatbreads
Soft, puffy and charred. Made from scratch in 20 minutes with no yeast.
Prep 5m · Cook 15mServes 6Easy
Ingredients
Serves 6
- 250 g self-raising flour
- 250 g Greek yoghurt
- pinch salt
- butter and garlic, for brushing
Method
- 1
Mix flour, yoghurt and salt into a dough. Knead briefly until smooth. Divide into 6 balls.
5 min
- 2
Roll each ball thin. Cook in a dry, very hot pan for 2 minutes each side until puffed and charred.
12 min
- 3
Brush with garlic butter. Serve warm.
2 min