Easy Yoghurt Flatbreads

Ingredients

• self-raising flour200 g
• plant-based yoghurt200 g
• fine sea salt3 g
• extra virgin olive oil — plus extra for drizzling30 ml
• dried oregano6 g

Method

1. Sift the flour into a large bowl and add the fine sea salt. Add the yoghurt and olive oil, then mix until a rough dough forms.
2. Tip onto a lightly floured surface and knead for 5–10 minutes, until soft and smooth. The dough will be sticky at first. Place the dough in a lightly oiled bowl, cover and rest for 30 minutes. Alternatively, chill overnight, then bring to room temperature before cooking.
3. Divide the dough into 4 equal pieces and shape into balls. On a lightly floured surface, roll each one into a round, about 0.5cm / ¼” thick, keeping the remaining dough covered as you work.
4. Place a large, heavy-based frying pan or griddle pan over medium–high heat. Cook each flatbread for 2–4 minutes on each side, until puffed and golden. Wrap in a clean tea towel to keep warm while you cook the remaining flatbreads.
5. Drizzle with extra virgin olive oil, then sprinkle over the oregano and flaky sea salt. Serve straightaway.