Yoghurt Flatbread

Tools

• Rolling pin
• A flat pan

Ingredients

• 160g unsweetened and unflavored (greek) yoghurt
• 150g flour (plus quite a bit more to work the dough)
• 4g salt
• 8g of baking powder
• To flavor either olive oil and rosemary or butter and sage

Directions

• Mix salt, flour and baking powder with the yoghurt until homogeneous and sticky
• Dust a work surface with a generous amount of flour
• Put the dough on the surface and split it in 3 or 4 pieces
• Add flour and mix until workable (it should not be too sticky to roll on the outside, it is ok if it is still wet inside)
• Re-flour the surface and roll it to a thin disk (~5mm). Beware the dough is very sticky, if it starts to stick dust with some more flour
• Spread a thin layer of the flavor of your choice (e.g. melt the butter with some sage) on one side (You might want to use a brush to help you).
• Warm the pan on medium heat for a while. The pan should be all at the same temperature before continuing.
• Put the flatbread in the pan with the oiled face down.
• Keep turning it (not flipping it) a bit every now and then if your heat is uneven.
• After a few minutes (until the bottom starts showing some browning and crisp) flip it.
• Cook for roughly the same amount of time on the other side. Be careful that the non-oiled side tends to burn quicker than the other one.