- 450g/1lb plain flour, plus extra for dusting
- 1 tsp fine salt
- 1 x 7g sachet fast-action yeast
- 180ml/6fl oz warm milk
- 4 tbsp warm water
- 1 tsp honey
- 4 tbsp natural yoghurt
- 2 tbsp sunflower oil, plus extra for greasing
- 225g/8oz dried figs, roughly chopped
- 1 tbsp cracked black pepper
- Mix the flour and salt in a bowl. Add the fast action yeast and stir well.
- In a jug, mix together the milk, water and honey.
- Pour the contents of the jug into the dry ingredients. Add the yoghurt and oil and bring together with your hands to form a soft dough. Turn out onto a lightly floured work surface and knead for about five minutes, or until the dough is smooth and elastic.
- Place the dough in an oiled bowl, cover and leave to prove in a warm place for 1½ hours. After proving, knead the dough again to knock it back.
- Push the dried figs and black pepper into the dough and knead firmly to incorporate into the dough.
- Divide the dough into eight equal portions and roll out on a floured surface to approximately 1cm/½in thick.
- Lightly dust two baking trays with flour and arrange the flatbreads next to each other on the trays, leaving plenty of room between each one. Cover with a clean cloth and leave to prove for a further 15-20 minutes.
- Preheat the grill to a medium setting and grill the flatbreads for about 2-3 minutes each side, or until lightly browned. Do not move away from the grill while they are cooking or you could end up with singed flat breads!