- Add the flour, baking powder, chopped garlic, chopped coriander, olive oil, salt and pepper to a bowl. Stir well using a wooden spoon.
- Add the Greek yoghurt and use a spoon to fold it into the flour and oil mixture. To ensure that all of the ingredients are fully combined, knead using your hands to bring the mix together.
- If the mix is too wet, add a little extra flour. If the mix is too dry, add a little water. Do not worry about getting the exact consistency - these flatbreads are very forgiving!
- Once all of the ingredients are well combined, it should form a dough.
- Lightly dust a work surface with flour and continue to knead the dough for a few minutes.
- Place the dough back into the bowl, cover and allow to rest for 30 minutes.
- Take the dough and lightly dust a work surface again before rolling the dough into a rectangle. Cut it in half and place the one half back into the bowl.
- Using the half of the dough that is on the work surface, use a knife to slice the rectangle into 6 equal parts.
- Use your hands to roll and shape each piece into a ball.
- Gently press the top of each ball onto a floured surface to create a relatively flat circle.
- With a rolling pin, turn and continue to roll the dough to create a circle until the flatbread is approximately 5-6 inches thick.
- Place onto a piece of baking parchment and continue the same technique with the rest of the pieces.
- Add a little olive oil or butter to a frying pan and turn up to high heat.
- One at a time, place the flatbread dough into the pan and allow to cook. When you start to see air pockets/bubbles forming, turn the flatbread over and gently press down onto the air pockets/bubbles with a spatula to ensure that both sides are cooked evenly.
- A hot pan will cook these flatbreads in approximately 60 seconds - 30 seconds per side.
- Repeat steps 14-15 for each individual flatbread.
- Once cooked, place the flatbreads on a plate and cover with foil to keep warm and soft until ready for use.
- Enjoy!
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Top Tips:
- Check out our Gluten Free Garlic and Coriander Flatbreads for those following a gluten free diet!
- Be sure to flour all surfaces generously in order to prevent sticking.
- To keep your flatbreads together and to prevent them from becoming misshapen, use a wide spatula to transfer from the baking parchment to the pan.
- These flatbreads can be flavoured according to your preferences - try adding turmeric, curry powder, fresh thyme or rosemary for a different taste!
- The ingredients used above will create enough mix to make 12 mini flatbreads, or 6 large flatbreads.
- These can be reheated! Simply wrap in foil and place in a warm oven, or sprinkle with water and place in the microwave for 10-20 seconds.
- We love using these flatbreads instead of traditional burger buns, slices of bread or wraps! Stuff with all of your favourite fillings and enjoy!
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