No knead yogurt flatbreads

95% of the time being a baker is great, the warm ovens mean even during the dead of winter I’m always toasty warm. However we are entering that rare time of year in Britain where the sun decides to show it’s face and when it does my little (non-air conned) bakery becomes a mini sauna.

During this time, when I’m not in the bakery, I refuse to even be near an oven. And that’s when these no knead yogurt flatbreads become my go to meal and snack.

You can flavour the flatbread dough with whatever you fancy (garlic, chilli, coriander) or just keep them plain. They are the perfect fluffy side to any meal.

Ingredients

500g white bread flour

3g dried yeast (half a tsp)

7g salt

1/2 tbsp honey

50g plain yogurt

300ml water

1-2 tsp whatever you fancy (I add chilli flakes but you could add garlic, coriander, paprika, marmite etc)

Method

1) Pour all your ingredients into a large mixing bowl and with either a spoon or your hands, mix into a shaggy dough. Pop a cover over the top and leave for 3 hours. The dough can also be stored in the fridge for up to two days.

2) Tip the dough out onto a floured surface and divide into 8-10 pieces. Rest for 10 minutes. Then flatten and roll into disks, as thick or thin as you like.

3) Heat a frying over a medium heat, dry fry each flatbread for 2-3 minutes on each side until golden. Eat fresh or store wrapped in a tea towel.