Easy flatbread

For two flatbreads:

Ingredients

50g flour - plain, or half and half plain/wholemeal

50g yogurt - I used 25g strained sheep milk yogurt, and 25g 0% strained Greek yogurt. It also works with 0% only.

1/2 tsp olive oil

Salt

Pinch baking powder (if using self-rising flour, omit the baking powder).

Method

Mix everything until combined, then knead lightly for a couple of minutes.

Leave to rest until ready to use.

Divide into as many flatbreads as you want - this recipe makes 2 medium flatbreads, or up to 5 tiny ones.

Roll out fairly thin, but don't add too much flour when doing so. Bake on a dry frying pan over medium heat. One or two minutes on each side is enough.

The raw dough can keep in the fridge for a few days, wrapped in cling film.