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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 6 flatbreads
This meal, if served as six flatabreads, provides 130 cals, 1.5g fat (of which 0.7g saturates), 2g sugar and 0.4g salt per flatbread.
Ingredients
- 175g (6oz) self-raising flour
- ½ tsp baking powder
- 175g (6oz) natural yoghurt
Method
1. In a large mixing bowl, sieve the self-raising flour and add the baking powder.
2. Mix to evenly dispense the leavening agents.
3. Add the yoghurt and mix.
4. On a lightly floured surface, bring together and gently knead for 1 minute, return to the bowl and cover for 15 minutes.
5. Dust a clean work surface with flour, tip out the dough.
6. Cover a rolling pin with flour.
7. Divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
8. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2 - 3mm thick.
9. Place frying/griddle pan on a high heat. When hot, cook each piece for 1 - 2 minutes. Do not turn them until you see that they are bubbly on one side.
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