Recipe for quick and easy Middle Eastern Yoghurt Flatbreads

1 cup self raising flour
1 cup finely ground wholemeal flour
¾ teaspoon fine salt
1 cup Greek yoghurt
2 tablespoons olive oil, plus extra for cooking

How to
Place the self raising flour, wholemeal flour and salt in a large mixing bowl. Stir to combine the flours.

Add the yoghurt and olive oil and mix together to form a dough.

Turn the dough out onto a floured surface and knead for 2 minutes. Place in an oiled bowl, cover and rest for 15 minutes.

Divide the dough into 8 and roll out into circles with a thickness of about 2-3mm.

Heat a little olive oil in a non-stick pan and cook the flatbreads on a high heat until brown and puffed. Turn and cook for a further minute or two.

Wrap in a clean tea towel to keep warm.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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