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Soft Pillowy Flatbreads

Soft flatbreads perfect for mopping up sauces, or wrapping up different types of fillings.
Prep Time 30 mins
Cook Time 12 mins
Total Time 45 mins
Course Side Dish
Servings 6 flatbreads
Calories 277 kcal

Equipment

  • bowl
  • pan

Ingredients
  

  • 200 g All purpose flour (1)
  • 9 g baking powder (1) (2)
  • 1 medium egg
  • 30 g oil of choice
  • 5 g salt
  • 80 g yogurt (3)

Instructions
 

  • Mix the flour and the baking powder
  • Add the egg and oil and mix until you get crumble
  • Add salt
  • Add the yoghurt a little at a time mixing with your hands until it comes together rough and a little bit sticky. It should look patchy.
  • Turn onto your counter and knead for about 5 minutes or until you get a firm smooth dough.
  • Cover and let it rest for at least 15
  • Separate the dough into 4(4) equal pieces
  • Roll it out about 2.5mm thick
  • Rest for 5-10 minutes
  • Heat a pan to a medium high heat with a bit of oil
  • Fry on one side until bubbles form and it browns on the side touching the pan and then flip until golden brown on both sides
  • You can make a flavoured butter with herbs and garlic to pour over or serve as is

Notes

(1) You can also use Self Raising flour instead of AP flour and baking powder
(2) Needs to be double action baking powder
(3) You may need less or more, depending on your flour.
(4) this makes large flatbreads, you can split it into 6 for smaller ones.
Keyword bread, flat bread, flatbread