Ingredients
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1¾ cups (250 g) strong white Bread Flour
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generous ¾ cup (230 g) Greek Yogurt
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⅓ oz (10 g) activated Charcoal Powder
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2 tbsp Olive Oil
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2 tsp Baking Powder
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2 tsp Sea Salt
Directions
Steps
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1
Done
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Pulse all the ingredients in a food processor until a dough forms. Turn out onto a lightly floured surface and knead until smooth. Divide the dough into 6, then cover with clingfilm/plastic wrap and rest for 10 minutes. |
|
2
Done
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Roll out each piece of dough to 3 mm/⅛ inch thick and brush with olive oil. Heat a large frying pan/skillet over a medium-high heat and cook the flatbreads in batches for 1–2 minutes on each side, turning once, until puffy and lightly charred. |
