Easy spiced flatbreads made with yoghurt, cooked on the bbq (serves 6)
These flatbreads are so easy to make, you can use various spices or none at all. For the ones pictured below, served with spiced lamb kebabs, moutabal & couscous salad I have added cumin seeds. You could use crushed coriander seeds, nigella seeds or even some finely chopped red chilli, depending on what you want to serve them with.
Ingredients:
280g self-raising flour, plus extra to dust
250g natural yoghurt
2 tbsps extra virgin olive oil
1 tsp cumin seeds (or which ever flavour you choose)
1/2 tsp salt
To serve:
4 tbsp garlic infused oil
Method:
Mix all the ingredients together in a bowl until smoothly combined, bring dough together with your hands. Turn onto a lightly floured surface and knead well for a few minutes, alternatively place ingredients into the bowl of a stand mixer (see useful equipment page) and mix using dough hook and leave to knead for a few minutes.
If kneading by hand place dough back into bowl and cover with a clean tea towel, leave to rest for 30 minutes.
Once rested, divide dough into 6 evenly sized balls. Roll each one out thinly on a lightly floured board, sprinkle with flour and lay on top of each, other ready to barbecue.
Cook flatbreads on barbecue for 1-2 minutes on each side until puffed up and blistered.
Lift off barbecue and brush with garlic-infused oil.
Serve whole for wrapping or cut into pieces to serve with a dip.
Delicious served with:
For links to low-carb alternatives to the couscous salad & these flatbreads, see lamb kebab recipe
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