Matthew Evans shares his recipe for these incredibly easy yoghurt flatbreads that take minutes to cook. Piping hot from the wood-fired oven or chargrill, they're perfect for outdoor entertaining. They can also be cooked in a chargrill pan on the stove. Lightly oil each side before cooking.
- 7 g (1 sachet) dried yeast
- 1 tsp sugar
- 200 g (¾ cup) natural yoghurt
- 225 g (1½ cups) plain flour, sifted
- ¼ tsp salt
- butter or olive oil, to brush
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 2 hours
1. Mix yeast, 1 tbsp lukewarm water and sugar in a large bowl. Whisk in yoghurt, then stir in flour and ¼ tsp salt.
2. Turn out onto a floured work surface and knead for 10 minutes or until smooth and elastic, then place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
3. Punch down dough, then knead for a further 5 minutes. Divide into 4 pieces. Working with one piece at a time, using floured hands, very gently pull the dough to form 12 cm rounds.
4. Cook in a wood-fired oven, turning halfway, until browned on each side. Alternatively, cook in a lightly greased pan over medium heat for 3 minutes each side or until golden. Brush with butter and serve warm.
As seen in Feast Magazine, Issue 12, pg37.
Photography by Alan Benson