Herby Flatbreads

Herby FlatbreadsIf you are bored of your lunchtime sandwiches or needing some inspiration for an easy but seriously nice supper, then these flatbreads are exactly what you are looking for. I’ve just discovered them and they have already become a family favourite.

Here’s how to make them:

Ingredients

250 g self-raising flour

3/4 tsp baking powder

225 g natural yoghurt

1 tsp dried herbs

Method

  1. Put the flour, baking powder, herbs and yoghurt into a bowl and mix together with a wooden spoon. Bring it together with your hand until it comes together into a ball. You may need a bit of extra liquid (water will do) but be very careful not to use too much. Leave the dough for 15 minutes.
  1. Divide the dough ball into 4 and roll each one out on a surface dusted with flour, into a round about 18cm in diameter. (I find you need to use quite a lot of flour on hands, board and rolling pin to stop them sticking.)
  1. Heat a griddle pan or the grill and cook each flatbread for a couple of minutes on each side, till they are brown and nicely puffed up.

How to Serve

Here are some ways I’ve used these:

  • A nice thing to do is to mix up a bit of olive oil and crushed garlic and brush that over the surface when they’ve finished cooking – it smells like Pizza Express dough balls and is delicious! You can then eat them with this wonderful Tomato and Lentil Soup.
  • Serve them topped with sliced mozzarella, cherry tomatoes and basil.
  • Make them into sandwiches for packed lunches: put any sort of filling you like into them; fold carefully in half and cut in half again to give you two flatbread sandwiches.
  • Watch this space: my next recipe will be for spicy chicken koftes, which go with these a treat.

I’m sure you’ll all come up with other ways of eating them – let me know how you get on… and enjoy!

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5 thoughts on “Herby Flatbreads

  1. These are great Ruth – thanks. So quick and easy I made them three times last week! I especially liked them with black onion seeds and dried garlic which made them taste like Naans however dill and lemon zest (instead of the herb) also worked well for a smoked salmon and horseradish wrap.

  2. Pingback: Spicy Chicken Koftes | Ruth Valerio

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