Yoghurt, marjoram and pul biber flatbreads
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 4
Sabrina Ghayour shows you how to make easy flatbreads flavoured with marjoram and pul biber (also known as Aleppo pepper). The yoghurt keeps them tender and soft.
Ingredients
- yoghurt: 200g/7oz Greek-style yoghurt
- self-raising flour: 200g/7oz self-raising flour, plus extra for dusting
- baking powder: 1 level tsp baking powder
- marjoram: 2 tsp dried marjoram
- Aleppo pepper: 1 tsp pul biber chilli flakes (Aleppo pepper)
- garlic: 1 tsp garlic granules
- olive oil: drizzle olive oil
- black pepper: sea salt flakes and freshly ground black pepper
To serve (optional)
Method
Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough.
Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture).
Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious.
Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don鈥檛 be tempted to flatten the bread against the pan 鈥 allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.
If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve.
