If you look at most of the recipes on my blog, they are all really (and I mean really) easy. I’m not saying this is the best or most perfect way to make flat bread, but it’s the way I whip it up, it’s delicious and I use it to accompany curries and soups. Plus the leftovers go beautifully in the lunch box. This recipe works as a pizza base too.
2 Cups SR Flour (300 grams)
1 Cup Greek Yoghurt (280 grams)
Olive Oil (approx 1/4 cup)
Dough Method – Thermomix
1. Weigh out all ingredients into bowl.
2. Slowly turn to speed 6 for 10 seconds until dough is formed.
3. Lock lid and set timer to 1.5 minutes, kneed option.
4. Remove dough from the Thermomix bowl and place on to a floured board or Thermomix mat.
5. Kneed into a ball. Add a little extra flour when kneading if needed.
Dough Method – Regular
1. Place yoghurt & 1 cup of SR flour into a large mixing bowl.
2. Mix until combined (use your hands when the mixture is too thick to stir).
3. Add the rest of the flour, a little bit at a time, until you have formed a dough ball.
4. Knead for about 5 minutes on a floured board or bench.
1. Preheat oven to 200-210°C.
2. Cut dough in half, and then section into even pieces (depending on how big you want the bread to be). I cut each half section into 4, so 8 portions all up.
3. Roll out each portion in an oval shape. Roll each piece thinly (1 cm or under). I don’t stress about the shape here. As you can see at the picture below, they are all pretty rough. I’m going with rustic here. Ha!
4. Lay bread on a tray lined with baking paper and drizzle with a generous amount of oil. I just wing it, but to be more precise, I would use approximately 1 tablespoon of oil for each portion.
5. Season with salt (optional)
6. Cook in a hot 200-210°C oven for approximately 15-20 minutes until golden.
Delicious with soup! I cut up the bread into strips and served it with this Slow Cooker Lentil Soup.
Lunch Box Idea
- Flat bread (great served with bean dip, tomato sauce, tzatziki, hummus)
- Boiled Egg
- Ginger Snowballs