Yoghurt Flatbreads
Use any spices of your choice to complement your curry
Makes enough for: 4 flatbreads
Ingredients
- 150 g self raising flour, plus extra for dusting
- 5 mls cumin seeds, lightly toasted
- 2.5 mls baking powder
- 1.25 mls fine salt
- 125 g thick yoghurt
- canola oil for brushing
Method
- Place the flour, cumin seeds, baking powder and salt into a mixing bowl and whisk to combine
- Add the yoghurt and mix by hand or with a spatula to form a dough
- Turn out onto a lightly dusted surface and gently knead and form into a ball
- Divide into 4 pieces and roll each into a ball
- Roll each ball into a sort of oval shape, 3mm thick
- Heat a non stick or cast iron frying pan over a medium temperature
- Brush one side of the flatbread with oil, and place oil side down into the frying pan
- Brush the top with oil and when the bottom has cooked, flip over
- Fry until cooked through then set aside and repeat with the rest of the flatbreads
- Serve with a curry of your choice