Yoghurt, marjoram and pul biber flatbreads
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
- 200g/7oz Greek-style yoghurt
- 200g/7oz self-raising flour, plus extra for dusting
- 1 level tsp baking powder
- 2 tsp dried marjoram
- 1 tsp pul biber chilli flakes (Aleppo pepper)
- 1 tsp garlic granules
- drizzle olive oil
- 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’t be tempted to flatten the bread against the pan – 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.