Breads

Flat breads
1. 

250g wholemeal flour
250g white bread flour
2 tbsp Greek yoghurt
oil

The secret to soft flatbreads is to press down on the bread around the edges as it cooks to puff it up with steam. Once cooked, wrap them to stop them drying out.

Mix the flours and yoghurt with enough water to make a dough. Knead until smooth, then knead in 2 tbsp oil. Rest for 15 minutes.

Heat a griddle plate or frying pan, then divide the dough into 12 balls and cover. Dust the first ball in flour and roll it out to 2mm thick. Cook the bread in the pan for a few minutes. When bumps appear turn it over and cook the second side. Press down around the edges of the bread with a tea towel - it should puff up in the middle when its done.

Keep covered while you make the others.

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