As an enhancing side dish or a light daytime snack, these yogurt flatbreads will add a taste of the Middle-East to any mealtime.
They're easy to make, full of flavour, and are guaranteed to become a family favourite.
Download our yoghurt, marjoram and pul biber flatbread recipe by clicking the link below.
Serves 4.
500g half fat Greek yoghurt
500g self raising flour
8g baking powder
1g dried marjoram
5g garlic powder
50ml extra virgin olive oil
6g crushed arbol chilli
6g sea salt
4g black peppercorns
10g garlic, peeled and minced
100g unsalted butter
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 336Kcal/1404kJ
Put all the ingredients, except the yoghurt and oil, into a mixing bowl, mix well. Using a fork, add the yoghurt and oil, mix, bring everything together to form a dough.
Tip the dough on to a lightly floured surface and knead gently for 1 min.
Divide dough into four equal portions. Dust with flour and then roll each portion into a circle 5mm thick.
Place a dry, heavy based frying pan over a medium heat and once hot, add the flatbreads and cook for 2 mins each side, they should be brown on both sides.
To make the garlic butter; place the butter and garlic in a pan over a low heat until the butter is melted. Brush the garlic butter over the warm breads to serve.
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