Easy Flatbread Recipe

Ingredients

• 3 cupplain flour (15oz / 450g), plus extra for dusting
• 1 tspbaking powder
• 1 tspsalt
• 1 tspgarlic powder (optional)
• 0.75 cupplain Greek yogurt or natural plain yogurt (6.5oz / 185g)
• 0.25 cupvegetable oil or olive oil (60ml), plus extra for cooking
• 0.75 cupmilk, divided (180ml)

Method

1. 1Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of the milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if the mixture is too dry or crumbly. Bring the dough together with your hands — it should be workable but sticky to the touch (sticky dough = soft, moist flatbreads).
2. 2Turn dough out onto a lightly floured work surface. Sprinkle the top with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2–3 minutes.
3. 3Return dough to a lightly oiled bowl, rotating twice in the oil to evenly coat. Set aside to rest for 30 minutes.
4. 4Knead dough a few more times until smooth. You shouldn't need any extra flour at this point — the oil from the dough will help.
5. 5Divide dough into 6 equal balls for larger flatbreads, or 8 balls for smaller ones. Working one piece at a time, flatten a ball with the palms of your hands, then use a rolling pin to roll to about 5mm thick (approx 1/8-inch).
6. 6Lightly grease a nonstick pan with a drizzle of olive oil (about 1/2 teaspoon) over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
7. 7While one piece cooks, roll the next piece out and repeat — working one at a time prevents the others from drying out.
8. 8Stack cooked flatbreads on a plate lined with a clean tea towel and wrap to keep warm and soft — the steam keeps them pliable.
9. 9To serve, lightly brush each piece with olive oil or garlic olive oil.