Yogurt & chilli flatbread

I love the smell of yeast and even more so the smell and taste of fresh bread.
Flatbread looks like a lot of work and I am sure there are many recipes out there that are a lot of work. However, this recipe is easy and fairly quick to get together. I think the longest task would be the waiting time for the dough to prove. These flatbreads are beautiful with a hearty curry or a soup. Quite honestly – I will serve these with just about anything! The cooked flatbreads freeze really well and the dough can be kept in the fridge for up to two days. The flatbreads will also make a lovely wrap filled with various savoury fillings.

Ingredients (Yields about 12 breads)
1 1/4 C Warm water
1 Packet yeast
1.5 Tbs sugar
1 C Plain yogurt
2 Tbs Olive oil
1 Tbs Fine salt
1/2 Tsp red chilli flakes
Leaves of 5 sprigs thyme
1/2 Tsp Garlic flakes
4.5 C Flour
100g Butter, melted

How to do it
Combine the warm water, yeast & sugar and set aside until foamy. Add the yogurt, oil & salt to the yeast mixture and whisk to combine. Tip in the flour, chilli flakes, thyme & garlic flakes and mix until dough is formed. Tip out on a floured surface and knead until the dough is no longer sticky, adding more flour as necessary. Shape into a ball and place into an oiled bowl. Cover with clingfilm and a tea towel, place in a warm spot, and leave to prove for about an hour, until doubled in size. Knock back and turn out on a floured surface. Knead for about 3 minutes. Divide into equal sized rounds.
Heat a skillet on medium heat. Roll the dough out fairly thin and brush with olive oil on the top side. Place into the skillet and cook for 2 minutes until bubbles appear. Turn and cook for. a further 1 minute. Turn out on a plate and brush with the melted butter. Repeat and stack breads on top of one another. Wrap with clingfilm and leave to rest for a few minutes before serving.

From my kitchen to yours, with love x

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