|What to do
- Set out your equipment and ingredients.
Make the dough
- Place the large bowl on the scales and weigh 500g of flour. Add the salt and mix the flour and salt together.
- Make a well in the centre and add 500g of yoghurt into the well.
- Use the wooden spoon to mix the ingredient together until you form a messy dough.
- Dust the workbench with a little flour and tip the dough onto it. Knead the dough for a couple of minutes until it comes together.
- Put the dough into a floured bowl, cover with the tea towel, and set aside, for 10 minutes.
(This will give you time to clean up the equipment).
Cook the flatbreads
- Place griddle pan over high heat to warm up.
- Sprinkle a clean and dry work surface with flour.
- Using the dough scraper, divide the dough into 12 equal-sized pieces and roll them out into circles about 20cm in diameter. Slash the dough with the knife a couple of times down the centre of each round (leaving about 5 cm at each end).
- Cook each one on the hot, dry griddle for a couple of minutes each side. When they develop a few bubbles and brown splotches it is time to turn them over. Wait another minute or so for more brown splotches to appear on the under surface and then they are done.
- Transfer the cooked flatbreads to a serving plate and cover with the tea towel to prevent them drying out while you cook the remaining flatbreads.
- Serve alongside the soup.
Interesting techniques used in this recipe are:
- Making a well in dry ingredients
- Cooking on a griddle pan