These are our go to flatbreads every-time, so simple and the kids love getting involved. I love the golden yellow you get from the Turmeric, they really brighten up the plate.
Ingredients
350g self-raising flour, plus extra for dusting
2 tsp turmeric powder
1 tsp baking powder
350g full fat natural yoghurt
Topping the bread
Butter, oils or topping of choice
Method
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together in the bowl.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so with your hands to bring it all together. Knead just enough to bring everything together.
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside. The dough can pretty much be used straight away although I like to get this out the way the night before if we are entraining and leave covered with a damp cloth in the fridge.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (around the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
There are various ways in which you could cook these, either place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Or cook in a wood-fired/gas oven, the bread will literally take a couple of minutes and you will see them inflate as they cook on each side.
Once cooked brush the flatbreads all over with your choice of topping as they come off the griddle, then pile onto a sharing board so everyone can help dip in, get dunking!
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