Simple, easy to make, quick and delicious!
There is no fuss, when making flatbreads.
There are many variations on the internet nowadays, but I stick to the same basics as Jamie Oliver, combining: yogurt, flour (wholegrain or white), Himalayan salt and baking powder.
The important thing to remember is that when making flatbreads, everytime you have the same quantity of flour and yogurt, the only thing changing is the salt and baking powder quantity.
Flatbread can be used as a fake tortilla, for any kind of dips if you slices it into smaller pieces, even a great addition to some soups and stews. Do your own thing!
The recipe is almost identical as the one for our bulgarian pitka which brings me back to my childhood, just instead of the baking powder we use baking soda and we fry our dough, serving it with honey and feta cheese.
I also baked it a few times, so there you go, a million variations can be made!
- 250 g yogurt
- 250 g wholegrain spelt flour (you can use plain white flour or mix it up)
- 1/2 tsp Himalayan salt
- 3/4 tsp baking powder
- parsley or chive (dried or fresh) or some other herbs
- extra virgin olive oil
- pinch of salt if needed
In a bowl combine all the dry ingredients, add the yogurt and stir with a wooden spoon until it starts to stick.
When it gets sticky, transfer the dough on a floured working surface and knead the dough.
Divide it into several equal balls, depending on how big you want your flatbread to be. I divide it into 5 balls.
Roll each dough and cook a hot pan (I like using the ribbed pan) on each side for about 2 minutes, but you can judge it on your own, since the dough is going to rise a bit and change its color.
Do not grease your pan.
Once done, serve them with your favorite dish, or combine with honey and feta like we do with pitka breads or brush the olive oil,/garlic/herbs mix all over them.