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Rainbow Flatbread

Rainbow Flatbread

Serves pea Serves 4-5 people (makes 8-10 flatbreads) Clock icon 30 minutes
The secret to creating soft and pillowy flatbread without the need for yeast, proving or laborious kneading, is strained yoghurt! With it's high fat/ low whey content, strained yoghurt makes an easy to handle dough that puffs up beautifully when cooked. This is a great opportunity to get the kids involved with kneading and rolling whilst you cook the flatbreads.

7 Farmdrop products in this recipe

£ 11 .20
7 items.

Here's how you do it

  1. In a bowl, mix together the flour, yoghurt, sugar and salt with a wooden spoon until a rough dough is formed.

  2. Tip onto a lightly floured surface and knead gently for 1-2 minutes until the dough is smooth. Divide the dough into 8-10 equal sized balls (allow two flatbread per adult or one per child). Place the dough balls on a floured plate and cover with a tea towel until ready to use.

  3. Heat up a griddle pan on a medium heat. Take a dough ball and roll into a rough circle shape, around 1/2 cm thick. Sit the flatbread on the griddle and leave for around 45 seconds until the sides begin to puff up and the underneath is slightly charred. Flip over and cook for a further minute on the other side, paying close attention as it cooks to make sure the flatbread doesn’t catch and burn. Keep your cooked flatbread warm on a clean plate covered by a tea towel and repeat with the rest of the dough.

  4. On the same griddle pan, cook your halloumi slices for a minute on each side until crisp and golden. Serve the flatbreads straight away, topped with houmous, grated veggies and crispy halloumi.

Ingredients

  • 205g self raising flour
  • 180g strained yoghurt
  • 1 block of halloumi, sliced
  • 1 red pepper, thinly sliced
  • 1 carrot, peeled & grated
  • 1 beetroot, peeled & grated
  • 1 tub of houmous

Larder

  • 1/2 tsp sugar
  • 1 tsp salt

Suitable for

  • Vegetarians