Yoghurt flatbreads need no yeast and no waiting, which is the entire argument for making them. Rub goes into the dough and into the butter that hits them coming off the pan, so you get it twice. Serve them with anything charred, or with nothing at all and a beer.
40 mins. Makes 8.
Ingredients
- 300g Self-raising flour
- 300g Greek yoghurt
- 2 dessertspoons Plateit Angel Dust Rub
- 1 tsp Salt
- 60g Butter
- 1 Garlic clove, crushed
- Coriander or parsley, chopped, a handful
Method
- Mix the flour, yoghurt, salt and 1 dessertspoon of Plateit Angel Dust Rub into a shaggy dough. Knead on the bench 3 mins until smooth. Rest 10 mins.
- Melt the butter with the garlic and the second dessertspoon of rub. Keep it warm.
- Divide into 8, roll each to 3mm, roughly the size of a side plate. They do not need to be round.
- Dry heavy pan over high heat. One at a time, 90 seconds a side, until they puff and take dark blisters.
- Brush hot off the pan with the rub butter, herbs over, stack under a tea towel while you do the rest.
Do this: Cook them on the barbecue grate while the meat rests. Same timing, better char.
