Quick Flatbreads

- 300g / 10.58oz self-rising Self-raising flour
- 300g / 10.58oz Full-fat Greek-style yogurt
- 1 tsp Baking powder

1. Add 300g / 10.58oz self-rising flour, 300g / 10.58oz Greek-style yogurt, and 1 tsp baking powder to a bowl and stir until the mixture starts to come together.
2. Tip out onto a clean work surface and knead the dough for around 60 seconds until a smooth ball has formed.
3. Cut into 10 sections.
4. Put a frying pan or griddle pan over high heat to warm up while you roll the first flatbread.
5. Dust your work surface and rolling pin with some extra flour, then take the first piece of dough and roll out as thinly as you can, ideally around 2-3mm (1/8in) thick.
6. Shake off any excess flour and put the flatbread in the hot pan. Once you see large bubbles forming on the dough (this will take 1-2 minutes), flip with tongs and cook on the other side for a minute until char marks appear.
7. Place on a plate or board and cover with a clean tea towel to keep warm while you make the rest.
8. Once cool, store in an airtight container or bag for up to 5 days. If the flatbreads have turned a little hard and stale, splash with some water and reheat at 180°C / 356°F (200°C / 392°F / Gas 6) for a couple of minutes until warm and soft.
9. You can freeze these for up to 3 months. Defrost thoroughly and reheat in the oven or microwave briefly until piping hot.