Rosemary and Haloumi Yoghurt Flatbreads
Using no yeast, this versatile flatbread recipe is super quick to prepare and cook, and lends itself to many flavour combinations.
Prep Time10 mins
Cook Time10 mins
Servings: 8 pieces
- 350 gms bread flour
- 350 gms Greek yoghurt, full fat
- 1 tsp baking powder
- 150 gms Haloumi cheese, grated
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp salt
- Olive oil, for frying
Place all ingredients into a large bowl and combine, using a wooden spoon, until a loose dough is formed.
If the mixture is dry, add a little milk until you can work the dough cleanly.
Tip the dough onto a floured surface and knead lightly until smooth.
Divide evenly into eight pieces, then pat or roll them out until vaguely circular.
Heat a non-stick frypan over moderate heat, add a good glug of olive oil, then fry the flatbreads until golden on both sides, without overcrowding the pan. Take care not to burn them.