the Breville Test Kitchen

Essential Yoghurt Flatbread

Name: Essential Yoghurt Flatbread
Cook time: 1800 s
Total time: 10800 s
Yield: Makes 8
Ingredients: ½ cup (125 ml) warm water; ¾ cup (180 g) plain Greek-style yoghurt; 1 tbsp olive oil - plus extra for greasing and to cook the flatbread; 2⅔ cups (400 g) bread flour - plus extra for dusting; 2 tsp Coarse salt; 2 tsp white sugar; 2 tsp instant dried yeast

Light, fluffy flatbread made with fresh, wholesome ingredients. The Breville Food Processor takes care of all the leg work, so you just need to proof then pan-fry for a golden finish. Serve warm with a mezze platter or toasted with soup, fill with your fave sandwich filling or make the ultimate souvlaki. And if you’re making a curry, these should definitely be on the table! Freedom to the flatbread…

the Paradice™ 9

+3 more appliances

3 hrs total time

30 mins active time

Easy

Makes 8

Ingredients

Measurements:

½ cup (125 ml) warm water
¾ cup (180 g) plain Greek-style yoghurt
1 tbsp olive oil
plus extra for greasing and to cook the flatbread
2⅔ cups (400 g) bread flour
plus extra for dusting
2 tsp Coarse salt
2 tsp white sugar
2 tsp instant dried yeast

Instructions

1
Place the water, yoghurt and oil in a jug and whisk to combine.
2
Assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, salt, sugar and yeast. With the processor on, slowly add the yoghurt mixture through the feed chute and process until the dough is elastic.
3
Lightly grease a mixing bowl with oil, transfer the dough to the bowl and cover with plastic wrap. Allow to proof in a warm place for 1 hour, or until doubled in size.
4
Turn the dough onto the bench top and divide into 8 equal portions. Lightly sprinkle the bench top with flour and roll each portion into a ball. Place the balls on a floured tray and cover with plastic wrap. Allow to proof in a warm place for 45 minutes.
5
Lightly flour the bench top, working with one ball at a time, roll into approximately 15cm circle, about 3mm thick.
Tip: Stack the flatbread, dusted with flour, to stop it sticking.
6
Place a large frying pan over medium-high heat, add 1 teaspoon oil, when hot, add one of the flatbreads. Cook for 3 minutes on each side, or until golden brown. Remove from the pan and place on paper towel to drain. Repeat with the remaining flatbreads.
7
Served straight out of the pan, slicked in butter or dipped in olive oil, is perfectly acceptable, but these flatbreads have a whole host of other cards up their soft, pillowy sleeves. Tacos or tostadas, brekkie burrito, or delicious pizza base. And for those with a sweet tooth, drizzle with honey or syrup, spread with jam or our favourite…Nutella, whipped cream and marshmallows! Get your flatbread fun on.