These are a great way to use up any leftover yogurt and are very easy to make. Perfect accompaniment to a store cupboard curry.
This recipe has been developed especially for Rangemaster by Product Training Manager Lindsey Payne.
print
Ingredients
- 375g self-raising flour (plus extra for dusting)
- 75g plain Greek yogurt (or normal plain)
- 250ml whole milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons of olive oil
Equipment
- Large bowl
- Ideally a Rangemaster griddle if not a large frying pan
Makes 8 Flatbreads
- Mix the flour, baking powder and salt together in a bowl. Make a well in the centre and add the yogurt, milk and oil.
- Knead for about 1 minute until a soft dough is formed (it does not need long just enough to make a smooth dough).
- Cover the bowl with a tea towel or plate and set aside at room temperature for around 30 minutes.
- Sprinkle flour on a clean work surface. Divide the dough in half, then divide each half in half again and in half again so that you end up with 8 pieces of dough roughly the same size.
- Roll each piece of dough into a ball and then flatten them out with the palm of your hand, now use a rolling pin to roll each piece roughly around 2mm thick and about 10cm ish wide.
- Now heat up your Rangemaster griddle plate or large frying pan. You could also pop the oven onto its lowest setting so that you can cover the flatbreads with foil as you cook them and keep them warm in the oven.
- The griddle (or pan) needs to be almost smoking hot so the flatbread can cook quickly.
- Put the flatbread directly onto the hot griddle (or pan) and cook for around a minute on each side. You will need to cook in batches so as not to over crowd the pan.
- Cook until golden. Repeat with remaining flatbread until all the dough has been cooked.
Cook’s notes
Rangemaster griddle plate – the multizone, teppanyaki griddle or the standard half smooth half ribbed griddle would all work brilliantly for this recipe.
