This super easy and quick recipe is a favourite from the author of this vanlife cookbook! Flatbreads are super versatile and can go with so many different dishes!
5 from 2 votes
5 ingredients or less - Family friendly - Quick cook - Stove top meal
6tspOlive oil or butter for pan fryingabout 1 teaspoon for each
sprinkleDukkah
Instructions
Combine the flour, yoghurt and salt in a small bowl and stir it to combine. Lightly flour the bench or a chopping board and bring the dough together until you reach a non-sticky and smooth dough. This will only take a minute. You don’t need to knead this flatbread.
Place the dough back in the bowl with a little flour in the bottom.
I have found that it’s easier to roll out these breads once the dough has had a little time to rest, either in the fridge or in a cool place in your small kitchen. It doesn’t need much rest time; around 20 minutes is fine.
Once the dough has rested, divide it into six equal parts. Form them into balls and then roll them out with a rolling pin or a floured wine bottle (or any other glass bottle you have handy.
Next, place your frypan on medium heat and add a small splash of oil or butter – just enough to lightly grease the pan. Cook the dough until golden on both sides – it should only take a couple of minutes. Wrap the breads in a clean dish towel to keep them warm as you cook.
These are best served immediately, sprinkled with dukkah.
Notes
This recipe can be easily adapted to be vegan by substituting the yoghurt for vegan yoghurt.This recipe can also be adapted to be gluten free by substituting the flour for a gluten free option such as rice flour