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Flatbread
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Flatbread

In our humble opinion, flatbreads can go with pretty much anything. Try this simple recipe for fluffy, & delicious flatbreads, everytime!

Makes 6
Prep Time 10 minutes plus proving time 30 minutes
Cook Time 4-5 minutes
Easy

Ingredients

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)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 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.
Step 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.
Step 3
Divide the dough into 6 pieces. Roll each piece into a thin circle (about 0.5cm thick).
Step 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.

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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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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