Flatbread

Flatbread

By
From
Three Sisters Bake
Makes
10 flatbreads
Photographer
Helen Cathcart

It takes a brave and keen cook to launch themselves into the art of bread-making, however this simple recipe should put any apprehensions to bed. It’s pretty quick, doesn’t require expensive equipment and there’s no tinkering with yeast. We love to serve flatbreads with our Halloumi and olive tapenade and Chicken and mango salad with raita. - Linsey

Ingredients

Quantity Ingredient
200g white self-raising flour, plus a little extra for dusting
200g wholemeal self-raising flour
1 tablespoon sea salt
1 tablespoon baking powder
400g natural yoghurt

Method

  1. Place all the ingredients in the bowl of a food processor and pulse until you have a soft dough. Alternatively, combine the ingredients by hand in a large bowl.
  2. Turn out the dough onto a lightly floured surface and knead for a couple of minutes. Divide the dough into 10 equal-sized balls. Lightly dust a rolling pin and roll each ball of dough out until it is 3–4 mm thick. Don’t worry if they are not perfectly circular – they look better a little haphazard.
  3. Once you have rolled out all the flatbreads, place a non-stick griddle pan on a high heat and give it 5 minutes to get nice and hot. Cook the flatbreads for 2 minutes on each side, until each has puffed up a little and has charred lines. Serve warm.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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