Pain plat facile à 2 ingrédients (sans levure ni pétrissage)

Ingrédients

• 250 grams (1 US cup/8 oz) full-fat, plain Greek yoghurt
• 250 grams (2 US cups/8 oz) self-raising flour
• 1/2 teaspoon salt (optional but reccomended)

Préparation

1. 1

   Start by adding the self-raising flour, the Greek yoghurt and salt (if you are using it) to a large bowl.

2. 2

   With a spoon or spatula, bring the dough together as much as possible. It might look a bit crumbly at this stage.

3. 3

   Set the spoon aside and form the dough into a ball using your hands. Ensure you gather any remaining dry flour at the bottom of the bowl. No need to knead, just get it well mixed into a single mass.

4. 4

   Let the dough rest for 20 minutes. This time allows the flour to absorb more moisture, making the dough easier to handle and ensuring a better texture for the flatbreads.

5. 5

   On your work surface, spread a thin layer of oil or lightly dust it with flour.

6. 6

   After 20 minutes, shape the dough ball into a sausage shape.

7. 7

   Using a sharp knife, slice the dough into six equal portions.

8. 8

   Roll each piece of dough to about 5mm (0.2") thickness, shaping it into any shape you prefer.

9. 9

   Place the rolled flatbreads on a sheet of parchment or baking paper, ready for baking.

10. 10

    Heat a large frying pan over medium-high heat, without any oil, butter or cooking spray.

11. 11

    Once the pan is hot, add a rolled-out piece of dough to the pan and cook for about 1.5 - 2 minutes per side or until it's lightly browned with some brown spots.

12. 12

    Repeat the process for all the flatbreads. Keep the cooked ones on a plate under a clean kitchen towel to stay warm and soft.

13. 13

    For an extra touch, brush the tops of the warm flatbreads with plain melted butter, garlic butter or herb butter. Serve warm.