We had two lovely friends over for dinner and I made two Ottolenghi recipes from Plenty: the caramelised garlic and goat's cheese tart and the yogurt flatbreads with mushroom barley salad. I saw via Twitter that Gastrogeek was making that tart the same night as I. I found that terribly amusing. (I didn't put butternut squash in mine though I like the addition.)
Anyways, these little flatbreads are awesome! They're quick. You can get away with making just two (which I have since done). I love them! A few years ago I got Dough out of the library and on one of the first pages is a double spread - store bought loaf and ingredient list on one side, homemade loaf and ingredient list on the other. While you and I both inherently know that there are additives and icky bits in store bought bread it really brought it home to me and I am lucky enough to live close to bakeries and markets where I can get Real Bread most of the time. But there are days when you're too late to get a loaf. Or to lazy to go out. Or the shops are closed. And you still want bread, good bread, but don't want to go to the trouble of making a proper loaf. So I turn to various flatbreads. And this is my new favourite.
135g wholemeal flour
1 1/2 teaspoons baking powder
1/2 tsp salt
140g greek yogurt
3 tbsp fresh coriander
butter and oil for frying them up
Combine all the ingredients. Mix with your hands into a dry dough, adding more flour if needed. Knead dough for a minute or so until it smooth and uniform. Wrap it in cling film and chill for at least an hour.
Divide dough into 6 pieces. Roll into balls and flatten with a rolling pin into rondo discs about 2mm thick. Heat some butter with some oil in a non-stick frypan and fry the breads one at a time on a medium heat for about 2 minutes per side until golden brown.