Ingredients
- 350g self-raising flour, plus extra for dusting
- 350g natural yoghurt
- 1/2 tsp sea salt
- 1 tbsp olive oil, for cooking if needed
- For the Garlic Herb Butter:
- 50g butter, softened
- 1 garlic clove, grated
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander or mint
- Pinch of sea salt
Nutrition (per serving)
- Calories: 310
- Protein: 10g
- Fat: 11g
- Carbs: 42g
Method
- Add the flour, yoghurt and salt to a mixing bowl.
- Mix with a spoon, then bring together by hand into a soft dough.
- Knead lightly for 2 to 3 minutes until smooth.
- Rest for 10 minutes while you make the garlic herb butter.
- Divide the dough into 6 equal pieces.
- Roll each piece into a thin round or oval flatbread.
- Cook in a hot dry frying pan for 1 to 2 minutes per side until puffed and lightly charred.
- Brush with garlic herb butter while warm.
Notes
These are the best all-rounder flatbreads for kebabs. Keep them wrapped in a clean tea towel after cooking so they stay soft and bendy.