Yogurt Flatbread

Preparation

1. In a large mixing bowl, whisk together the yogurt, flour, baking powder and salt.
2. Add 1 teaspoon of olive oil and mix until the dough begins to come together into a ball.
3. Turn the dough onto a lightly floured surface and knead for about 1 minute until it forms a soft, slightly sticky ball. Add a little more flour if needed to prevent sticking.
4. Divide the dough into 6-8 equal portions. Roll each into a ball, then flatten with your hands or a rolling pin to about 5mm thick rounds.
5. Heat a large non‑stick frying pan over medium heat and brush lightly with olive oil. Cook each flatbread for 1-2 minutes on each side, or until golden spots appear and the bread puffs slightly.
6. Transfer cooked flatbreads to a plate and brush lightly with olive oil. Cover with a clean kitchen towel to keep warm.

Tips

• Store leftover flatbreads in an airtight container at room temperature for up to 2 days.
• Serve with dips like our homemade yogurt dip, hummus or your favorite salad. Flatbreads also work well with grilled meat or roasted vegetables.
• You can use whole wheat flour, if preferred. It’ll change the texture slightly, making it denser, but still delicious.
• If the dough feels too sticky, add more flour. Be mindful not to add too much as it can make the flatbreads tough.
• Try adding some dried herbs, like oregano or thyme, into the dough for extra flavor. Fresh herbs, such as parsley, can be sprinkled on top before serving.