Flatbreads

Not a Side Salad as such, but if you're on the hunt for for the perfect flatbread recipe to accompany your next summer Sunday Roast - this is it. You can play with the flavours; add cumin seeds if you're going middle eastern or perhaps some parsley, garlic and lemon zest for something a little more zingy. Use this as your base and you can't go wrong.

Serving Suggestion: alongside a slow roasted lamb and fattoush salad.

Difficulty Level: 1

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Ingredients:

6 servings

• 2 cup (8oz/225g) full fat natural plain yogurt. (You may not need the entire cup depending upon the type of yogurt and flour you use).

• 1 cup (5oz/142g) all-purpose flour

• 2 teaspoons baking powder

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Method:

1. In a large bowl combine the flour and baking powder. Next, add in the yogurt* and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.

* You may not need all of the yogurt so it's best to add it little by little.

1. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz each) balls.

2. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.

3. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side. Once the bread is nice and toasty on each side remove from the heat.

4. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.

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