Yoghurt Flatbreads
Combine equal parts yoghurt and flour, we used:400g wholemeal spelt flour (works well with plain or self-raising flour also)400g natural yoghurt
Contents
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EF | NF | RSF
- Mixing Bowl
- Rolling Pin
- BBQ or Fry Pan
Recipe:
- Combine equal parts yoghurt and flour, we used:
- 400g wholemeal spelt flour ((works well with plain or self-raising flour also))
- 400g natural yoghurt
With
- 1 tsp baking powder
- 1 Pinch salt
- 1 tsp garlic powder
-
Stir all ingredients with your hands, gather into a ball and pop on a floured surface
-
Knead a few times – it’s not bread so don’t need to go overboard, just until it’s combined
-
Let it rest for atleast 20 mins in a floured bowl with a plate or cloth on top
-
Seperate into 6 equal portions, then on a floured surface roll each one out until about 0.5cm thick
-
Cook on the bbq or a fry pan on low heat, no need to add oils, remove when soft and coloured!
We served ours with lamb Koftas, greek yoghurt mixed with a squeeze of lemon juice, lemon zest, cucumber, cumin and mint… and a tomato salsa (just tomatoes, olive oil, salt and pepper!)
AGE APPROPRIATE: 12 months +
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Riley Magee says:
Hi is this not appropriate for babies under 12m?
Sarah says:
Has anyone tried to make these gluten free? :)
Sarah says:
?
Stacey Blurton says:
For those trying gluten free, I used gluten free plain flour try 2 parts flour : 1 part yoghurt. eg 2 cups flour: 1 cup of yoghurt and it worked well. Keep adding flour if sticky.