This flatbread is lovely alongside my bone broth soup or as an appetizer dipped in olive oil, homemade hummus or liver pate. Enjoy!
I N G R E D I E N T S
1 cup spelt or emmer flour + extra for dusting 2 teaspoons baking powder 3 tablespoons Greek yoghurt 2 tablespoons olive oil Pinch of Himalayan salt
M E T H O D
1. Combine flour, baking powder and salt in a mixing bowl. 2. Add yoghurt, using a spoon mix together. 3. Use hands to bring everything together (add a little more yoghurt or flour if too dry or wet). 4. Dust a clean work surface with flour, than tip out the dough. knead for a minute or so to bring it all together. 5. Put the dough back into flour dusted mixing bowl, cover and leave for an hour. 6. Dust a clean surface with flour again and divide the dough into about 10-12 equal pieces (roughly the size of a golf ball) 7. With floured hands pat and flatten the dough. 8. Add half the oil to a pan over low heat and fry the flatbread for about 2 minutes on each side until puffed up and brown. Add more oil when necessary.
Best when served immediately.