Honestly give this recipe a go, there’s no proving or kneading like you have to do when making bread. I’ve also made them more healthy with probiotic kefir yogurt and gluten free buckwheat flour – then for an extra touch of flavour I’ve added garlic powder, cumin seeds and nigella seeds (they are super nutritious). These spices give them a naan bread kinda vibe!

TESS’S RECIPE TIPS

You can make a double batch of this dough, wrap it well and keep it in the fridge for up to three days. Then you can break off bits and make flatbreads as and when you desire. You can also swap spices for herbs like thyme, rosemary or oregano for a more Mediterranean style flatbread.

INGREDIENTS (8 small flatbreads)

150g kefir yoghurt or a plant based yoghurt

200g buckwheat flour, plus extra for dusting

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon cumin seeds

1 teaspoon nigella seeds (optional – or sesame seeds if you prefer)

½ teaspoon sea salt and fresh black pepper

METHOD 

1. Add all the ingredients for the flatbreads to a large mixing bowl and combine, using your hands, to form a dough.
2. Turn out the dough on to a lightly floured surface and knead for around 3 minutes, before rolling into a sausage.
3. Chop the dough into eight equal pieces. Then roll into a ball before flattening it with a rolling pin or your hand into a rustic-looking flatbread (about 1cm thick).
4. Heat a dry frying pan and cook each flatbread for 1½-2 minutes on each side until browned and a little puffy. Keep them warm in a low oven or in tinfoil.

Bon Provecho!

Love Tess x