Two-Ingredient Yoghurt Flatbreads

Ingredients

• 250 g self-raising flour, plus extra for rolling
• 250 g Greek yoghurt
• 1 tsp salt
• 30 g butter, melted
• 1 garlic clove, crushed

Method

1. Bring it together

   Mix the flour, yoghurt and salt with a knife until it clumps, then bring it together with your hands. It will look too dry for a moment before the yoghurt gives — resist adding water.

2. Knead briefly

   Knead on a floured surface for a minute, just until smooth. There is no yeast here and no gluten structure to build; long kneading only makes them tough.

   1 min

3. Roll thin

   Divide into four and roll each to about 3 mm. Thicker than that and the raising agent puffs them into scones rather than flatbreads.

4. Cook in a dry pan

   Cook in a very hot dry frying pan until the surface bubbles and the underside is blistered dark in patches, then flip. About 90 seconds a side. Oil in the pan fries them; a dry pan blisters them, which is what you want.

   3 min

5. Brush and stack

   Mix the melted butter with the garlic and brush each one as it comes out, stacking them under a cloth. Stacked, they steam each other soft and stay foldable.