20 Minute Flatbreads

Makes 6 medium flatbreads

Ingredients

• 300g self-raising flour

• 250g Greek yoghurt

• 1 tbsp olive oil

• 1 tsp sea salt

• ½ tsp baking powder (optional, but gives a softer, puffier bread)

Garlic & Herb Finish

• 40g butter

• 1 garlic clove, grated

• 1 tbsp chopped parsley

• Pinch of flaky salt

Method

1. Make the dough

Mix together the flour, salt and baking powder.

Add the Greek yoghurt and olive oil.

Mix until it comes together, then knead for 2–3 minutes until smooth.

2. Divide

Split into 6 equal balls.

Roll each to around 3–4mm thick.

Dust with flour if needed.

3. Cook

Heat a cast iron pan or heavy frying pan until almost smoking.

Cook each flatbread:

• 2 minutes first side

• Flip

• 1–2 minutes second side

They should blister, puff slightly and develop dark charred spots.

Stack under a tea towel to keep soft.

4. Finish

Melt the butter.

Stir in:

• grated garlic

• parsley

• pinch of flaky salt

Brush generously over the hot flatbreads.