- 300g (10½ oz) yoghurt.
- 300g (10½ oz) self-raising flour, plus extra if needed.
- ½ tsp salt.
Directions:
1- Mix the yoghurt, flour and salt in a large bowl and bring the dough together, using a little extra flour if needed.
2- Flour a work surface and work the dough for 1 minute, then divide the mixture into six equal balls.
3- Roll out flatbreads that are about 15 cm (6 in) in diameter and about 1 cm (½ in) thick.
4- Preheat a heavy frying pan over a medium heat and dry-fry the breads for 2 to 3 minutes on each side until browned and mottled all over.
5- Remove from the heat and leave to cool.
6- Flatbreads can be stored in a sealed container or wrapped in kitchen foil until needed.