Clap along, if you feel like a room without a roof

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I’m definitely more of a “cook” than a “baker”.  I can, with some effort and amateurish kneading, summon up a kind of rough, yeast-based peasant loaf.  This is good straight out of the oven, ripped into chunks and dipped into stew, but is otherwise heavy enough to beat someone unconscious, should the mood take you*.  Soda bread requires simple ingredients and minimal handling, but taste-wise it doesn’t quite suit all cuisines.  So you can imagine how delighted I was to see this no-knead flatbread recipe over on http://thetravellingpantry.com/2014/05/19/easy-no-knead-flatbreads/.  Especially as myself and my sister had planned a  Chilli-Con-Carne-&-Game-of-Thrones-athon, and some fresh-off-the-pan carbohydrates were just the ticket as an accompaniment….

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*Always remember to compliment the stew.

Flatbread

500g self raising flour

500g plain yogurt (I used greek-style low fat)

1 tablespoon baking powder

1 tablespoon salt

Olive oil (optional)

Mix the flour, salt, yogurt and baking powder, and form into a ball of dough.

Stand and pat the ball of dough gently for a bit.  This has nothing to do with the baking aspect, but the yogurt does gives the dough a lovely silky feel.

Rip off a golf-ball sized chunk.  Sprinkle a little flour on a chopping board, and with a rolling pin roll the ball out flat.  The flatbreads will rise when cooked so roll the dough out quite thin.

Heat a frying pan to a medium-high heat.  You can fry the flatbreads dry, or alternatively add a very small amount of olive oil and fry them in that.  Fry briefly on each side until browned – they cook fast.

Serve warm.

 

 

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