Once you have eaten this amazing flatbread, you are guaranteed to make it again and again. It tastes something between Indian Naan and a puffy fritter. The yeast makes it bubble up and rise, the doughy consistency makes it melt in your mouth like a salty donut.
You can use it as a wrap for your favourite filling, a substitute for bread, or you can make small puffs and eat them with a dip.
The preparation time is less than 10 minutes but then you leave it to rise for about an hour. The cooking time (depending on how many you are making) is very quick.
This is not a technical recipe, so don't be scared!
Ingredients 2.5 cups of plain flour
1 sachet of dried yeast
1 cup of yoghurt
1/2 cup of warm water (dissolve the yeast in it)
1 tablespoon of olive oil
Coconut oil for frying
In a bowl, add the flour and the salt.
Stir in the dried yeast and water, then add the yoghurt. The ingredients will be moist so feel free to add more flour slowly until the dough starts to resemble bread dough. Add the tablespoon of oil and knead through.
Leave to rest for an hour in a warm place.
Knead the dough and separate into small balls. Stretch the balls so that they are elastic but not see-through. Approximately half a centimetre thick.
In a pan melt the coconut oil and add the dough, turning to fry on both sides until golden. You will need to add more oil to the pan with each flatbread you fry.
Note: The flatbread does not need to be soaking in oil, you can shallow fry it in only a little oil.
When the dough is nice and puffy, place on a paper towel and enjoy hot. This bread can also be enjoyed cold and it can be reheated in the microwave.