Did you know you can make flatbread with yogurt? Perfect with just about any cuisine.

Think:

• Topped - with tomato, ricotta and herbs (pictured)
• Dipped - Middle eastern hummus and babaganoush
• Dunked - Indian curry and dahl 

This recipe is made with Mungalli Creek Dairy famous biodynamic greek yogurt. Give it a try!

Ingredients

• 1 cup Organic Plain Flour
• 1 cup Mungalli Creek Greek Yoghurt
• 2 teaspoons Baking Powder
• pinch of Salt
• Ghee or Butter for cooking

1. To make this yoghurt flatbread, measure the flour, baking powder and salt into a mixing bowl and combine.
2. Add our yoghurt to the flour. Using a knife or metal spatula cut the liquid gently through the flour. At this point it will be quite ‘piecey’. You will then need to use your hands to knead the dough and bring it together. The dough should be moist and springy but able to be kneaded without the mixture coming off on your hands – if it’s too wet just add some more flour.
3. Turn the dough out onto a floured bench and, using a knife, cut dough into 6 pieces for your 6 flatbreads.
4. Working with one ball at a time, use a rolling pin to roll each flatbread into a circle. Try and get it as thin as possible as this will make for the best bread!
5. Heat a large skillet over medium heat. Melt some butter (we used Ghee) in the pan and then pop in your first flatbread. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
6. Repeat this process until all 6 flatbread are cooked!

These can store for a few days (if you can resist!) in an airtight container. You just need to reheat them in your pan!

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