We’re getting into patio season here in the Big Smoke and patio season means glasses of vino and cocktails with friends on our cozy covered patio. I never like to serve alcohol without something to nosh on and I had a couple of dips in the freezer that needed a little flatbread. This recipe whipped up very quickly and because it is not a yeasted dough, no rising was required. They do puff up quite a bit, so roll them on the thinner side.
Quick & Easy Flatbread
A KitchenInspirations Original Recipe
Makes 4 flat breads about 20 cm (8 inches) in diametre
Ingredients:
- 300 g “00” flour
- 8 g baking powder
- 2 g baking soda
- 160 g Greek yogurt
- 20 g olive oil
- 45 g water
- 125 mL olive oil for frying
Directions:
- Mix the dry ingredients well; combine the wet ingredients and whisk well. Combine the dry and the wet and kneed for a minute or two.
- Divide into four equal balls (mine were 133 g) and roll out to about.5 cm thick.
- Heat the olive oil to 350° F and fry each side of the flatbreads until the inside temperature is 150° F. Cool on kitchen paper to absorb excess oil. Serve warm or grilled and cut into wedges.
Notes:
- Freeze cooked flatbreads in a ziplock bag.
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