06 Aug White spelt yoghurt flatbreads
Great to accompany a curry or use as a flatbread to have with falafel, hummus and salad. So easy to make and these freeze well.
200g white spelt flour
150g natural yoghurt (I used cows but soya or coconut will work too)
2 tsp baking powder
1 tsp himalyan or sea salt
Place the flour, baking powder and salt into a bowl and make a well in the centre and gradually mix in the yoghurt or put all the ingredients into your food processor and process till the dough comes together.
Place on a floured surface, knead for a few seconds and cut into 4 pieces.
Form into balls and roll out to a fairly thin flatbread about the size of your hand.
Heat a griddle pan or a heavy based saucepan and when hot place the flatbread (one at a time) on the surface and dry cook (no oil needed) for a few minutes on each size – it might puff up so let it down gradually by pressing lightly with a spatula. It should be brown on both sides. Place on a cooling rack and wrap in a clean tea towel to keep warm and soft.