In a large bowl, mix 200g self-raising flour, 1 tsp baking powder and 8 tbsp Greek yoghurt until a dough forms. Knead for a couple of minutes into a smooth ball.
Dust your work surface with a little extra flour and divide the dough into 4 equal pieces. Stretch each one with your hands, or roll it out, until it's ½cm thick.
Heat a large non-stick frying pan over a medium-high heat. Cook each flatbread in the dry pan for 2–3 minutes until golden and puffed up, then flip with tongs and cook the other side. Keep warm until serving. It's that easy!
Fill them with my Moroccan chicken and halloumi, or dunk them in my lemon and parsley hummus.
BIFF, BOSH, NOSH!
Dose this go with cat suebcurry
Ricyard Marxll on
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