Time for a savoury bake, for a change. These fluffy flatbreads are one of the easiest bakes in my book, showing that whipping up a bread from scratch doesn't have to be time-consuming, expensive or messy (ok, it's a little bit messy, but I promise there isn't an ounce of faff).
Eat them with soups, curries or stews, and if you've got time, make a double batch and freeze half - they defrost well and crisp up nicely in the toaster or under the grill.
250ml Greek yoghurt
250g self-raising flour
Handful of fresh coriander
Mix yoghurt and flour in a bowl. When the dough starts coming together, dig your hands in and use your fingers to get rid of any lumps. Chop the coriander into small pieces and work this into the dough. Leave it to rest for 15-20 minutes.
Heat a large, non-stick frying pan over a medium heat; don’t add any butter or oil – it’s important that it’s dry. Divide the dough into 6 pieces. If it’s sticky, coat your hands in a little more flour, and use your palms to flatten and stretch each piece into a flatbread (around ½ cm thick). Cook them in the pan, two at a time, for a few minutes on each side. You’ll know they’re ready when they puff up and start to scorch. Scatter with more coriander and serve warm with curry or dips. If you prefer, you can use other fresh or dried herbs, such as cumin or oregano.
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