• 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup water
  • 1 Tbsp oil
  • ¼ cup natural unsweetened yoghurt
  • 1-2 Tbsp dukkah* (optional)
  1. Sift the flour, baking powder and salt into a mixing bowl. Pour in the water and add the oil and yoghurt. Mix to combine ingredients. Turn out onto a floured board.
  2. Knead dough** for 5 minutes, until smooth. If dough is sticky add a little extra flour. Return to the bowl and leave to rest for 30 minutes.
  3. Divide the dough into 6 pieces. Roll each piece into a thin circle (about 0.5cm thick).
  4. Heat a griddle or frying pan with a little olive oil. Cook each flatbread for about 2 minutes over a medium high heat before turning to cook the other side. Brush the cooked hot flatbread with a little olive oil and scatter over the dukkah if wished before serving.

* Try our Dukkah receipe here.
** The dough can be kneaded in a mixer or food processor, using a dough hook.

Top Tips

  • To freeze: Uncooked dough can be rolled out and placed on separate pieces of baking paper. Wrap tightly in cling film. Cook from frozen – they will take a bit longer to cook than fresh dough.
  • Scatter chopped fresh herbs over the cooked flatbread if wished.
  • Add a teaspoon of Gregg’s Ground Cumin into the flour mix if wished

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