Instructions

Make the dough

1. Place flour, baking powder, salt and yoghurt into the large bowl of a food processor.
2. Blitz until everything comes together into a soft dough.
3. Lightly flour your work surface. 
4. Tip the dough onto your floured work surface.

Make the flatbreads

1. Knead the dough lightly a few times until you have a soft ball which is no longer sticky. Add more flour as necessary.
2. Roll the dough into a long log.
3. Portion the dough into 12 pieces, or more if you prefer smaller flatbreads.
4. Roll out one piece of dough into a round or oblong shape, about 5 mm thick. You might have to experiment with one or two pieces of dough to get your desired size and thickness.

Cook the flatbreads

1. Heat a non-stick frying pan or non-stick crêpe pan with about 1 teaspoon of vegetable oil over medium-high heat.
2. Place one rolled out piece of dough into the pan.
3. While the flatbread is cooking on one side, use a pastry brush or silicon brush to brush the top of the flatbread (the uncooked side) with some oil.
4. When the flatbread is nicely golden on the under-side, and lots of air bubbles have formed on the surface, flip it over. It should take about 2-3 minutes to cook the first side.
5. Cook the remaining side until it is lightly golden. This should take about 1-2 minutes. It won’t be evenly coloured because of the air bubbles.
6. Repeat with the remaining pieces of dough.
7. Serve the flatbreads warm.