Method

• Mix all of the ingredients together in a mixing bowl until well combined.
• Divide the dough into portions, depending on how big you want your flatbreads (based on appetite or pan size), then flatten each one with a rolling pin.
• Preheat a pan (we used Victoria Cookware's cast-iron pancake or pizza pan, 26.4cm) over medium heat.
• Carefully place a piece of dough onto the hot pan. Cook for a couple of minutes, until it starts to puff up and releases easily from the pan, no oil needed.
• Flip and cook the other side until golden and cooked through.
• Serve warm and enjoy! 

Top Tips: 

If you don't have Greek-style yoghurt, you can use plain yoghurt or authentic Greek yoghurt instead. If the consistency of the yoghurt is different, adjust the amount used so that the dough still comes together and can be rolled out without breaking.

The thickness depends on what you want to do with it. I like to roll them out to just under a centimetre thick (remember, they puff up slightly), which gives a sturdy base that won’t collapse when fully loaded.

If you want them to look glossy, you can brush them with a little oil, butter or garlic butter after cooking. But if I’m serving them with dips or sauces drizzled over the top, I usually leave them as they are.

Variations:

Have fun adding herbs or spices, grated cheese or any seeds you like to the dough.

Get creative with flavours and textures that complement your dish or keep them plain and simple so they work for both savoury and sweet.

Switch out the yoghurt to a dairy free version and make them vegan.