My sister gave me this recipe and I thought it would be perfect to adapt to the Thermomix. The original recipe is from Gourmet Traveller, part of a trio of recipes, the others I am yet to try (perhaps a post for the future!).
This is a quick recipe and makes 4 large flatbread or 7-8 smaller ones. As yet, I haven’t tried doubling the recipe. I usually avoid using wheat flour, but when I do use it, I buy organic wheat flour, preferably locally grown, which I am lucky enough to be able to buy here.
I served this with shredded chicken using leftovers from Lala’s Kitchen Creamy Butter Chicken Recipe (amazing!! – I used chicken breast fillets in the recipe), Herbed Yoghurt Dip, avocado and some lettuce. I’ve also served it with chicken curry but made smaller flatbread shapes for this meal.
The dough is rather sticky, so extra flour on your hands will help. I suggest rolling it between baking paper when you get to that point in the recipe.
Yoghurt Flat Bread
- 300 g plain flour
- 150g lukewarm water
- 7 g dried yeast
- 100g thick Greek-style yoghurt, at room temperature
- 10g olive oil
- Extra oil to cook the flatbread (I used coconut oil)
- Add flour to Thermomix bowl
- Put water and yeast in a jug with a pinch of flour and mix well. Wait 2-3 mins until it starts foaming.
- Add yeast & water mix to jug, with yoghurt and oil.
- Using the ‘dough’ setting, mix for 3 mins 30 seconds.
- Remove from Thermomix bowl (you can leave it in a lightly oiled bowl covered with a tea towel until you cook them)
- Divide dough into 4 separate balls (or more for smaller flatbread). Roll out on a lightly floured surface into rounds, using baking paper if needed (it can be sticky).
- Heat fry pan and extra oil. Cook each piece until they are golden brown. They should puff up a bit.
- Serve warm with the toppings of your choice.
I have tried this recipe with a mix of coconut flour and plain flour. I used 120g plain flour and 180g coconut flour. Coconut flour absorbs lots of liquid and they were a little on the dry side and not as flexible as 100% wheat flour but they were delicious with coconut curry.