Stuffed Yoghurt Flatbreads

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Yogurt flatbreads are a doddle to make. Yogurt lends a pillowy texture to the bread dough and a creamy, lactic, tangy taste. You could stop at just the flatbreads, frying off the dough in a pan until nicely browned, a little bit blistered, but I’m giving you just a little more detail here in the recipe and suggesting you stuff the flatbreads with a mix of desiccated coconut, ground almonds and cinnamon. Not only is this utterly delicious, but truly, it’s an easy way to elevate a very simple recipe. My daughters had a sleepover one weekend and we made these for breakfast in the morning to a chorus of ooohs and ahhhhs, so good.

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INGREDIENTS

Serves  4

250g self-raising flour, plus a little extra for dusting

1 tsp baking powder

250g natural yogurt, plus more to serve

Salt

25g raisins - finely chopped raisins

25gr ground almonds

25g desiccated coconut

2 tsp sugar

2 tsp ground cinnamon

Butter/ghee to brush

METHOD

1. Mix the flour, yogurt, baking powder and a pinch of salt in a bowl into a cohesive dough, adding a bit more flour if it’s too wet. Cover and put to one side to rest for 20 minutes.

2. Soak the coconut, raisins, ground almonds, 1 tsp ground cinnamon, 1 tsp sugar and a pinch of salt in 4 tbsp freshly boiled water from the kettle. Put to one side.

3. Mix the remaining ground cinnamon and sugar together and put to one side.

4. Tip the dough out onto a lightly floured work surface and dust with a little flour, then knead lightly for 1 minute, then divide into 8 equal-sized pieces.

5. Put a griddle or frying pan on a medium heat.

6. Flatten one of the pieces into a circle about 15cm in diameter. Place ¼ of the coconut mixture on top of 1 circle. Top with another circle and reroll to approx 20cm.

7. Dry fry the bread in a hot pan for a few minutes until the top starts to bubble and puff up then turn and cook until beginning to char slightly on the other side. Butter the bread then and wrap in foil to keep warm and repeat with the remaining breads.

8. Serve with yogurt on the side and sprinkled with the cinnamon sugar.

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