Yoghurt Flatbreads

Ingredients

The dough:

2 cups plain flour

3/4 teaspoon baking powder

1 teaspoon sugar

2 big pinches of sea salt (Mansfield prefers Maldon)

1 cup full-fat yoghurt

Olive oil, for frying

Suggested toppings:

Ricotta, braised peppers, tinned anchovies

’Nduja, braised runner beans, quick-pickled radishes, herb salad

Labne, roasted broccoli, fermented chilli

Summer tomatoes, labne, za’atar

Tinned sardines, soft boiled egg, radish and herb salad

Instructions

Whisk flour, baking powder, sugar, and salt together.

Mix yoghurt through with a fork, until combined.

Turn it out onto a clean, lightly floured surface. Knead it until smooth (approx. 8-10 minutes).

Divide dough into four even pieces with a knife. Form each piece into its own little ball.

Cover dough and let it rest for 10-15 minutes (it won’t change dramatically).

Once rested, push each piece of dough out with your hands until it’s a rough circle, approximately half a centimetre thick. We’re going for rustic here!

In a medium-sized skillet, add a generous glug of olive oil, over medium-high heat.

Fry flatbreads individually for approx. 2 minutes, or until golden, flipping once and adding more oil in between each flatbread as required. Salt each one with flaky sea salt as they come out of the pan.

Divide the flatbreads on plates and load with assorted toppings, as desired. Serve immediately so the dough stays hot and crisp.

*TIP The dough will keep in the freezer for 2-3 months, wrapped tightly in plastic wrap. A ball of dough will defrost in 5-10 minutes.