This might be the easiest bread you’ll ever make.
Soft, golden flatbreads – no yeast, no rising, ready in minutes. Perfect with a creamy dip and sizzling spiced oil. Unreal.
Recipe made with flour from Le Moulin as part of our collaboration.
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For the flatbread:
200g Le Moulin T55 flour + extra for dusting
2 tsp baking powder
½ tsp salt
175g yoghurt
olive oil, for frying
For the dip:
150g cream cheese
150g Greek yoghurt
4 tbsp olive oil
2 garlic cloves, finely chopped (not crushed)
1 tsp coriander seeds
1 tsp fennel seeds
35g sun-dried tomatoes, finely chopped
Lemon zest
Salt and pepper
Makes 4 large flatbreads or 8 small ones
For the flatbreads:
Put all the dough ingredients, except the olive oil, into a bowl and mix with a spoon. Once the dough starts to come together, knead briefly with your hands.
Cut the dough into 4 parts. Lightly flour the work surface, roll the first piece of dough in the flour, then gently stretch the dough into a disc roughly the size of your hand. You can dip the dough into some more flour if it is too sticky when stretching.
Heat some olive oil in a frying pan and fry the dough discs for 2 to 3 minutes on each side, until the base is cooked and golden brown.
For the dip:
Combine the cream cheese and yoghurt, season with salt and spread out on a large plate.
Heat the olive oil in a frying pan. Add the garlic and spices and fry until the garlic is golden. Season with salt and pepper. Add the sundried tomatoes, then spoon over the yoghurt.
Serve the dip with the flatbread.
