Rien à manger? Faire du pain polaire.
This is one of those surprising recipes that you don’t expect to work. But not only does it work, it’s also really delicious. I came up with this recipe a few weeks ago and it’s since become my go-to recipe when I want something to munch on. Or, as was the case today, when there’s no bread in the house and everyone is hungry for lunch.
I absolutely hate baking with yeast. I’m just really bad at it. No matter how simple the recipe is, I always find a way to mess it up. What can I say? I’m intimidated by the yeast, it throws me off my game (perhaps one of my goals for the rest of the year should be to overcome this fear of yeast baking…). For this reason, I am always delighted to find recipes that cleverly exclude yeast and yet still achieve the same rising effect. This is one such recipe. The self-raising flour causes the flatbreads to puff up a little bit, while the yoghurt ensures that they remain moist and flavoursome.
As you can see from the above picture, these can be eaten with the usual sandwich-style fixings, but they also go really well with sauce-based meals, like curries and casseroles. They pair especially well with shakshuka. To be honest, I just eat them by themselves sometimes; they have such a nice flavour as it is.
If you prefer your flatbreads to have more flavour, you can of course add some spices to the flour before adding the yoghurt. Whatever takes your fancy, really!
2-Ingredient Yoghurt Flatbreads
1.25 cups gluten-free self-raising flour
1 cup natural yoghurt
- Combine yoghurt and flour in a large mixing bowl and stir until it starts to come together as a dough.
- Take a handful of the dough (roughly the size of a tennis ball) and roll it into a ball in your hands. On a lightly floured work surface, flatten the ball out into a disc, and gently spread the dough outwards with your fingers until the disc is about 13cm in diameter and 3mm thick.
- Put a small frying pan over a low heat (do not put any oil in the pan!), and place one of the discs of dough into the pan. Allow to cook for 3-4 minutes or until browned on the bottom, then flip over. Cook for a further 3-4 minutes until browned on both sides and slightly puffed up (the flatbread is cooked when it is no longer sticky on either side and feels somewhat spongey).
- Remove flatbread to a plate to cool, and repeat cooking process with remaining discs of dough.
Keeping time: eat these on the day you cook them, preferably while they’re still warm.