Yields: 3 pcs
Preparation time: 20'
Cooking time: 15'
Rolling pinA flat pan
160g unsweetened and unflavored (greek) yoghurt150g flour (plus quite a bit more to work the dough)4g salt8g of baking powderTo flavor either olive oil and rosemary or butter and sage
Mix salt, flour and baking powder with the yoghurt until homogeneous and stickyDust a work surface with a generous amount of flourPut the dough on the surface and split it in 3 or 4 piecesAdd 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 flourSpread 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.