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
Just discovered after 20 years of supposed IBS I am actually gluten intolerant , I love bread and was upset that I no longer could have it!! But came across this recipe and they were delicious. Yes they are not the same as normal flatbreads but they tasted great!! x
28 Jul 2019
Easy and quick to make. Excellent texture and flavour. Will definitely be making this on a regular basis. Will now try other bread recipes.
By Maureen Stephenson
07 Jul 2019
Very easy recipe. Excellent flat breads very first time. Will now experiment with adding seeds, erbs, etc.
By DAVID GRIFFITHS
14 Jun 2019
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.