Yoghurt flatbread
Bread / Summer / Alice Storey / Serves: 4

600 gm plain flour
14 gm dried yeast
4 tbsp thick Greek-style yoghurt, at room temperature
2 tbsp olive oil
80ml oil for cooking


Cook them on a barbecue grill.


Gourmet Traveller
September 2010

Place flour in a large bowl, make a well in the centre and set aside.
Combine yeast and 300ml warm water in a jug, add two pinches of flour and set aside until beginning to foam (2-3 minutes).
Slowly incorporate into flour, add yoghurt and oil, knead until smooth (3-4 minutes), place in a lightly oiled bowl and set aside, covered with a tea towel, until required.

Divide flatbread dough into eight, roll each piece into a rough 20cm-diameter round and set aside.
Heat a large frying pan over high heat, add 2 teaspoons of oil and cook flatbread in batches, turning once, until golden and cooked through (1-2 minutes).
Repeat with remaining oil and flatbread dough, season to taste and serve warm.