This is about as easy as flatbread gets: two ingredients and a pinch of salt, LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt worked into self-raising flour for a soft, pan-fried bread with no yeast and no waiting around for it to rise.
Two ingredients hides how good this bread actually is: LANCEWOOD GREEK DELIGHT® Double Cream Yoghurt gives the dough real structure and a faint, unmistakable tang, so what lands on the plate is soft in the middle with blistered, faintly charred edges, the sort of contrast that makes something this simple worth pausing for.
There is something quietly satisfying about pulling bread apart with your hands rather than reaching for a knife, still warm enough to fog up whatever you dip it into. It rarely survives long enough to go with a specific meal, most of it disappears standing at the stove, torn straight from the pan.
Around 9.65g per serving, mostly from the LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt in the dough.
LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt and self-raising flour, with just a pinch of salt added.
The self-raising flour already contains a raising agent, and the yoghurt adds enough moisture and acidity to bring the dough together without any proving time.
About 15 minutes, covered, before it is divided and rolled out.
The Greek yoghurt ranch dip is a natural pairing, though it works with any dip, curry or spread.
It is best cooked and eaten fresh, though the dough can be made ahead and kept covered in the fridge until ready to roll and fry.
125 ml LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt
125 g self raising flour
a pinch of salt
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