Yoghurt flatbreads are a perfect vanlife recipe, and ideal for making in a campervan or any small kitchen!
Ash Butler, author of The Small Kitchen Cook (@thesmallkitchencookbook) makes these yoghurt flatbreads all the time. They are super affordable, full of protein from the yoghurt, contain very few ingredients and are quick to make as the resting time is minimal. Eat them with curries, meat from the barbeque, or on their own with dips and dukkah. Use them to replace store-bought wraps and fill them with your favourite sandwich ingredients. Check out more recipes in Ash’s book – exploringedenbooks.co
Yoghurt Flat Bread with dukkah
- 1 cup bread flour plus extra for dusting
- 3/4 cup full-fat Greek yoghurt
- 2 pinches of flakey sea salt
- 6 tsp Olive oil or butter for pan frying about 1 teaspoon for each
- sprinkle Dukkah
- 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.