Warm Flatbreads with a Trio of Dips
Soft, puffy yoghurt flatbreads cooked in a hot pan, served warm with three dips of different colours and moods. It is a simple, sociable way to feed a crowd.
- Vegetarian
- Contains gluten
- Contains sesame
Method
Mix the flour, salt, yoghurt and oil in a bowl until a rough dough forms. Knead for 2 minutes on a floured surface until smooth. Cover and rest for 15 minutes.
Divide into 8 pieces and roll each into a thin oval, about 3 mm thick.
Heat a heavy frying pan or griddle until very hot. Cook each flatbread for 1½–2 minutes on each side, until puffed and blistered with golden-brown patches.
Stack in a clean tea towel to keep warm and soft. Brush with melted butter and parsley.
Serve warm with the dips in small bowls, each finished with oil and a different topping.
Serving ideas
Perfect as a sharing starter or with grilled meats and salads. Leftover flatbreads reheat in a dry pan.
•Variations
Make it yours
Garlic flatbreads
Brush with garlic butter instead of parsley butter.
Seeded
Press nigella or sesame seeds into the dough before cooking.
Dairy-free
Use a plant-based yoghurt in the dough.
