Yoghurt and Olive Oil Flatbread

These yoghurt flatbreads are a quick and easy addition to any meal. Perfect for serving with a curry or stew, using as wraps, or as pizza bases.

A delicious recipe for Roasted Pumpkin & Three Cheese Pizzas can be found on our website HERE.

INGREDIENTS

2 cups Self Raising Flour, plus extra for dusting

½ tsp salt

1 cup Greek yoghurt

50ml GSG extra virgin olive oil

Extra oil for brushing

METHOD

In a large bowl, add self raising flour & salt. Add Greek yoghurt & GSG olive oil. Mix together with a spoon until a rough dough forms.

Turn dough onto a lightly floured surface. Knead for 2–3 minutes until smooth & soft. If the dough is too sticky, add a little more flour as needed.

Divide the dough into 4 equal pieces (see notes). Roll each piece into a ball, then use a rolling pin to flatten into a round or oval shape, about 3–5mm thick.

Heat a non-stick frying pan or skillet over medium-high heat. Once hot, cook each flatbread for 1–2 minutes on one side, until bubbles start to form and the underside is golden. Flip and cook for another 1–2 minutes.

Brush the cooked flatbreads with GSG extra virgin olive oil as they come off the pan. Serve warm.

NOTES:

Divide the dough into whatever number of pieces you prefer to give a larger or smaller flatbread. Add chopped fresh herbs (e.g. coriander or parsley), garlic or spices to the dough for different flavour.

The flatbreads freeze well, just cool completely, wrap, and freeze for up to 2 months. Reheat in a dry pan or toaster.

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