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Easy flatbreads recipe
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4 ratings
A simple, stress-free flatbread recipe that you'll be making again and again, rain or shine, for a barbecue or for curry night. Charred until golden, these are great for wrapping up your food or dipped in a creamy sauce. What's more, they're ready in under an hour, so ditch the hot dog buns and try something new. See method
Ingredients
- 225g Stockwell & Co. self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp cumin or nigella seeds
- ¼ tsp salt (optional)
- 200g Creamfields low-fat natural yogurt
- 1 tbsp vegetable oil
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1200kj
283kcal
14%
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Fat
6g
8%
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Saturates
1g
6%
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Sugars
3g
3%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 53.1g
Protein 7.8g
Fibre 2.3g
Method
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Mix the flour, baking powder, seeds and salt, if using, in a large mixing bowl. Add the yogurt and mix with a wooden spoon to a rough dough. Mix in the oil, then knead in the bowl until smooth. Tip out onto the worktop, cover with the bowl and leave to rest for 10 mins.
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Divide the dough into 8 balls and roll each out thinly on a floured surface. Cook over the hottest part of the barbecue (or griddle, or fry in a hot, dry pan) for 1-2 mins each side until puffed up and charring.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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