大象传媒

Yoghurt, marjoram and pul biber flatbreads

An average of 4.5 out of 5 stars from 8 ratings
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)

  • butter: 50驳/1戮辞锄 butter
  • garlic: 1 fat garlic clove, crushed

Method

  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.