Flatbread
The existence of flatbread can be traced back as far as the ancient Egypt. It consists of flour, Greek yoghurt and salt., very easy to prepare. I like to add nigella seeds (wild onion seeds) to give it some extra flavour, but it is not essential. The soft and flexible texture makes it the perfect blanket to wrap in Gyros or Shawarma.
Ingredients
- cooking spray
- 250 g self-rising flour
- 300 g Greek yoghurt
- 6 g salt
- 2-4 g nigella (wild onion) seeds optional
Instructions
- In a medium size bowl mix the flour, yoghurt, salt and nigella seeds (if using) until well combined and soft.
- Cover the mixture and let it stand for 30 minutes.
- Divide the dough into 6 medium-sized or 12 smaller balls.
- Heat your pan to medium-high heat and spray with cooking oil.
- Roll the dough on a floured surface into 6 large 15 cm circles or 12 small 11 cm circles.
- Bake each side for 2 to 3 minutes on medium heat, spraying the surface of the pan slightly with cooking spray after every turn.
- Cover the flatbreads with a cotton towel to prevent them from drying out.
- Serve them immediately after baking or freeze them up to 2 months after they cooled down completely.