Ingredients
- 250gm plain flour
- 2 teaspoons baking powder
- 200gm thick natural yoghurt
- 1 tsp sea salt
- 2 tablespoons olive oil, plus extra for frying
Method
Combine all ingredients into your mixer with the dough hook attached. Mix until dough is smooth and coming away from the sides.
Cut your dough into 8 even balls and set aside to rest for 10 minutes. Roll out dough balls between two pieces of baking paper to about 3mm thick. Repeat this process with all the balls of dough.
Heat the teppanyaki plate to high and brush with a small amount of olive oil. Cook flatbreads in batches, turning once, until puffy and golden (about 2 minutes each side).
