Flatbread

INGREDIENTS

1 cup Greek Yoghurt

1 ½ cups Self-Raising Flour + more if needed

1 tablespoon Olive Oil

INSTRUCTIONS

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

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Divide the dough into 6 even parts.  Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.  
Heat a skillet or frying pan on medium heat.  Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots.  Repeat with the remaining flatbread.  
If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.