Flatbreads Recipe
- 500g/1lb 2oz plain flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp fresh yeast
- 100ml/3½oz milk
- 150ml/5½fl oz natural yoghurt
- 60g/2¼oz clarified butter or ghee
- Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk until lukewarm. Reserving a tablespoon of the yoghurt, add the rest to the milk, blending thoroughly. Melt the butter and add to the milk and yoghurt, mixing well.
- Pour slowly over the flour and mix together, then knead until you have a springy dough. Leave the dough to rise in a warm place for about an hour, or until doubled in size. Divide the dough into 10 even-sized balls, cover and leave for about 15 minutes.
- Preheat a moderate grill and put a large baking tray under it to heat for about 10 minutes.
- Flatten the balls of dough into rough teardrop shapes and spread with the reserved yoghurt. Place on the hot baking tray and grill for about 2-3 minutes on each side, or until golden-brown. Keep a close eye on the flatbreads as they can burn very easily.
