preparation time:

40 minutes

cooking time:

20 Minutes

Mixing Bowls

Frying Pan

Rolling Pin

• In a large mixing bowl, mix together the flour, salt, and baking powder.

• Add the yogurt and stir with a wooden spoon or dough hook if you have an electric mixer. When it starts looking a bit crumbly, get your clean hands in there and try to combine it, press it, squeeze it, until the dough forms a ball. Once it looks all combined, cover and let the dough rest for 30 minutes.

• On a lightly floured counter, carefully cut the dough into 12 even pieces, and roll each piece into a ball, a bit smaller than a golf ball.

• Preheat a frying pan to medium heat. You want the pan to be hot, but not smoking, so keep your eye on it at all times.

• Roll each ball of dough into a circle using a rolling pin, dust some flour on the rolling pin and counter to stop it all sticking! The flatbreads can be as thin or thick as you like (or even as small as you like - tacos a really small!) To make it easier, you can roll the dough between baking paper.

• Cook the flatbreads on the hot pan until the dough starts to bubble up on the top, maybe 20-30 seconds, or less if your pan is hot! Flip and cook on the other side until puffy, golden and cooked through, another 15 seconds. These breads are super quick to cook, and you don't want to cook them until they are crisp, that means they are overcooked.

• Take the bread out of the pan and pile up on a plate!

• You can serve these warm or at room temperature, or filled with filling, it really is up to you!