Three-ingredient flatbreads

Makes 8

adjust servings:

x1 x2 x3

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250 Glenisk Organic Greek Style Natural Yogurt

250 self-raising flour

1 pinch of salt

Oil, for greasing

Mix the yogurt, flour and salt together in a large bowl, then set aside at room temperature for 20 minutes.
Lightly grease the work surface with a little oil to stop the dough sticking. Divide the dough into eight equal portions and roll into balls.
Heat a small non-stick pan over a high heat. Roll out your first flatbread to about the side of a side plate.
When the pan is very hot, add the first flatbread and cook for 20 seconds per side until covered in brown spots and cooked through.
While the first flatbread is cooking, roll out the second flatbread so it is ready.
Keep warm on a plate until all of the flatbreads are cooked.

Per flatbread (per serving): 154kcals, 3.4g fat (0.1g saturated), 25.1g carbs (0.1g sugars), 4.5g protein, 0.8g fibre, 0.02g sodium

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