If you think making bread is difficult, you can whip up these three-ingredient flatbreads.
Here are seven hacks to make your own:
The recipe uses self-raising flour which is just cake wheat flour with baking powder already mixed in. If you don’t have self-raising flour, simply add 5ml (1 tsp) baking powder to every cup of cake flour called for and for this recipe it’s 1 3/4 teaspoons.
Salt is essential for flavour in any bread. Use a fine salt which disperses through the dough easily.
The plain yoghurt reacts with the baking powder to give the bread a lovely puff, softness and texture — and full cream yoghurt adds to the richness of the bread.
Rolling the dough out evenly makes a good flatbread.
Preheat a non-stick pan or griddle pan before you add the dough to the pan. You can add a little oil to the pan.
Keep the flatbreads warm in a clean tea towel. For extra yumminess brush with butter or oil and sprinkle with chopped fresh herbs and crushed garlic.
Flatbreads must be eaten on the day of making. If not, they freeze very well packed in plastic bags. Defrost and reheat in the pan just before serving.
Three-ingredient flatbread
Makes 12
Ingredients
450ml (225g) self-raising flour
5ml (1 tsp) salt
250ml (1 cup) double thick plain yoghurt
Place the flour and salt in a mixing bowl.
Mix in the yoghurt to form a soft but not too sticky dough. If too dry add a little extra yoghurt.
Divide the dough into 12 equal pieces and roll out into an oval or round shape.
Preheat a non stick griddle pan or non-stick frying pan on the stove, add the breads without over-crowding the pan and cook on both sides.
Place in a clean tea towel and keep covered until required.
