Essential Yoghurt Flat Bread

Instructions

• 1Place the water, yoghurt and oil in a jug and whisk to combine.
• 2Assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, salt, sugar and yeast. With the processor on, slowly add the yoghurt mixture through the feed chute and process until the dough is elastic.
• 3Lightly grease a mixing bowl with oil, transfer the dough to the bowl and cover with plastic wrap. Allow to proof in a warm place for 1 hour, or until doubled in size.
• 4Turn the dough onto the bench top and divide into 8 equal portions. Lightly sprinkle the bench top with flour and roll each portion into a ball. Place the balls on a floured tray and cover with plastic wrap. Allow to proof in a warm place for 45 minutes.
• 5Lightly flour the bench top, working with one ball at a time, roll into approximately 6-inch circle, about 1/8-inch thick.
  Tip: Stack the flat bread, dusted with flour, to stop it sticking.
• 6Place a large frying pan over medium-high heat, add 1 teaspoon oil, when hot, add one of the flat breads. Cook for 3 minutes on each side, or until golden brown. Remove from the pan and place on paper towel to drain. Repeat with the remaining flat breads.
• 7Served straight out of the pan, slicked in butter or dipped in olive oil, is perfectly acceptable, but these flatbreads have a whole host of other cards up their soft, pillowy sleeves. Tacos or tostadas, brekkie burrito, or delicious pizza base. And for those with a sweet tooth, drizzle with honey or syrup, spread with jam or our favourite…Nutella, whipped cream and marshmallows! Get your flatbread fun on.