Yogurt flatbread with marjoram and pul biber

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

1. 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.

2. Tip the dough on to a lightly floured surface and knead gently for 1 min.

3. Divide dough into four equal portions. Dust with flour and then roll each portion into a circle 5mm thick.

4. 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.

5. 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.