• 300g self-raising flour, plus extra for dusting
  • 250g natural yogurt (buy a 500g pot and save the rest for lamb meatballs, see goes well with)
  • 4 tbsp sesame seeds
  • 1-2 tbsp vegetable oil


  • STEP 1

    Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it’ll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.

  • STEP 2

    Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

Recipe from Good Food magazine, February 2017

Goes well with


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