Put the flour and salt into a large bowl and blend them together.
Measure the yoghurt and water into a jug, stir to combine and pour into the bowl.
Stir gently to form a soft dough.
Sprinkle the dusting flour onto a work surface, turn out the dough and cut it into 3 or 4 pieces
Gently flatten each piece of dough into 10Cm/4”circle.
Lightly oil a dry non-stick frying pan or griddle and heat until nice and hot.
Brush the top of each flatbread with water and transfer it to the pan, wet side down.
Cook for 2 - 4 minutes until the base starts to brown, depending on the heat.
Brush the top of each flatbread with water, turn it over and cook the other side for 2 - 4 minutes.
Wrap cooked flatbreads in tin foil and serve warm or cold.
BBQ, hot griddle or frying pan and mixing bowl
cooking times will vary depending on the heat source
We tried this today - estimating the ingredients as we are camping and don't have a measuring scale to hand. This exceeded our expectations - the recipe is very easy to follow, it's quick to make and my husband, who is coeliac, loved having this flatbread with our barbecued chicken. This will definitely become a staple when camping.