Prep : 10 minutes plus proving time 30 minutes Cook: 4-5 minutes for each flatbread DIFF : Easy As
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In our humble opinion, flatbreads can go with pretty much anything. Try this simple recipe for fluffy, & delicious flatbreads, everytime!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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How do I make it ?
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.
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.
Divide the dough into 6 pieces. Roll each piece into a thin circle (about 0.5cm thick).
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.
Kraft Kitchen 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