Quick & Easy Flatbreads

Light your charcoal, if using a BBQ. Sieve the flour into a large mixing bowl and crumble in the salt, giving it a quick stir through. Next, put the yoghurt into a measuring jug and top up to the 125ml mark with warm water. Stir gently to mix, then add the 2 tbsp oil and mix again. Make a well in the middle of the flour and pour in the yoghurt mixture slowly, using clean fingers to mix it in until you have a soft but not overly wet or sticky dough - don’t add all the liquid at once, because you may not need all of it (though if you are using wholemeal flour, you may need to use a little extra water). Give the dough a quick knead for a couple of minutes, either in the mixing bowl if it’s large enough, or on a floured work surface, then leave the dough in its bowl to rest for about 20 minutes.

Lightly flour your work surface. Divide the dough into four roughly equal balls, then use a flour-dusted rolling pin to roll them out one at a time to about half a centimetre thick. Heat the frying pan over a medium-high heat and drizzle in about half a teaspoon of oil. When the oil is hot, put a flatbread into the pan and cook for 2-3 minutes. (Alternatively, put the flatbread on to the barbecue grill.) You’ll see the flatbread start to puff up, and there should be spots of brown on the underside; flip it over and cook for another couple of minutes, until lightly golden and brown-spotted all over. Remove from the pan or grill and wrap in foil or a clean cloth to keep warm while you cook the rest of the breads. When all the flatbreads are ready, serve them warm with your choice of accompaniment.