Quick Yoghurt Flatbreads
Thank you to Jess Elliott Dennison for the base recipe. Her recipe from Midweek Recipes is titled Yoghurt and Miso Flatbread Dough. I’ve changed the quantity here to suit the size of a small tub of yoghurt that is common in Australian supermarkets but the same ethos applies. Yoghurt for texture and background flavour, miso for salt and umami.
These flatbreads can be topped with all manner of tasty delights, served alongside any curry/stew or even sub in as a quick pizza base. One of my favourite low brow toppings is smashed sardines in tomato sauce and pre-grated cheese then a couple of minutes under the grill. Don’t knock it till you’ve tried it.
ingredients
- 210g plain flour
- ¾ tsp baking powder
- 1 tsp red miso
- 170g natural yoghurt
method
Stir the flour and baking powder loosely together then add in miso and yoghurt and bring together as a dough.
Knead for several minutes until smooth and lightly elastic. You can rest the well-covered dough in the fridge at this stage for a day or two.
To cook, roll one quarter of the dough out to a thin round then add to a medium-hot fry pan without oil. Cook on one side for a couple of minutes then flip and cook on the second side.
