250g self raising flour
Optional: 1/2 tsp Turmeric
Optional: 1 lemon rind
Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature
Divide the dough into 8 and roll into 8 balls.
Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.
When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots (but not burnt!!)
Flip the flatbread over and cook on the other side for a further 20 seconds, or until covered in brown spots and cooked through.
While the first flatbread is cooking, roll out the second flatbread so it is ready.
Put the cooked flatbread on a plate and repeat the process, until all the flatbreads are cooked.
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
Hey Food Lover!
Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group!