Homemade Flatbread Recipe

Okay so let me start by saying, excuse the photos in this post - I had to take them with my phone as we were so desperate to eat these!!

I love flatbread and literally had no idea how easy they are to make. It's an extremely messy process but nonetheless, very easy and even more yummy!

Ingredients for the flatbread:

350 g self-raising flour, and extra for dusting 

A pinch of salt

1 teaspoon baking powder 

350 g natural yoghurt 

I also added spicy chicken and prosciutto ham to make a proper meal of it!

Ingredients for the garlic and herb butter (optional):
2 cloves of garlic (I didn't put garlic in mine as I hate it!)
A bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter 

Method

1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. 

2. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long)

3. Put the dough into a floured-dusted bowl and cover with a plate/foil/clingfilm, then leave aside.

4. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

5. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

6. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

7. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

8. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. They puff up a lot so make sure they're quite flat before putting in the pan.

9. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end to get the nice griddle pan look.

10. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

11. Brush the flatbreads all over with herby garlic butter as they come off the griddle. I then added spicy chicken and prosciutto ham and served with a side salad.

I feel like I need to make these again just to take photos that can do it justice! Hope you all try it out at home - and take better photos than me!

Let me know!

Love Lauren xx