Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode’s yogurt flatbreads are perfect with a meze mix
Prep:20 mins
makes 12
500g plain flour1 tsp salt1 tsp golden caster sugar1 tsp fresh yeast or 1/3 tsp fast-action dried yeast150ml full-fat milk150g pot natural yogurt60g clarified butter or ghee
STEP 1Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.STEP 2Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.STEP 3Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.
