Makes 4 flatbreads or 12 appetisers  

Recipe from Josh Mcfadden 

I discovered this Josh Mcfadden recipe care of Carla Lalli Music. I would thoroughly recommend getting both of their books; 6 Seasons and Where Cooking Begins. They are a great source of inspiration when culinary atrophy starts to set in. 

This flat bread was originally designed to be the base for a sumac dressed tomato, but I’ve used them in place of tortillas, to accompany salads and made mini to be serve as appetisers with bite size falafel. The great thing about this basic recipe is that it can be easily adapted. Try adding different spices, sauces and flavours to your yogurt before you combine with your flour mixture. If you discover a spectacular addition, I want to hear about it. Get in my DMs and tell me what’s what. 

  • ¾ teaspoon baking powder
  • ½ teaspoon granulated sugar
  • 240g plain flour, plus more for surface
  • 2 teaspoons fine flakey salt, plus more
  • 240g plain yogurt (I’ve used vegan yogurt which worked just fine!) 
  • 4 tablespoons olive oil, plus more for drizzling
  • Freshly ground black pepper
  • For flavour additions I would recommend 1 – 2 tsp of any dry spice; paprika and oregano are great additions. For a wet addition like pesto or chipotle paste, I recommend 1 tablespoon. Ensure the sauce is throughly combined with the yoghurt before continuing. 
  1. Whisk baking powder, sugar,  flour, and salt in a large bowl. Add yogurt (already mixed with additions) and stir to combine.
  2. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap and let rest 15 minutes.
  3. Working one at a time, roll out each piece of dough into a round. You’ll want it to be no thinner than the height of a £1 coin. 
  4. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. 
  5. Repeat with remaining oil and rounds of dough. Let cool slightly.

Leave a comment