Yoghurt Flatty Dough
Four ingredients, one quick knead, and a dough that turns into pizza, flatbreads, curry dunkers and cheese-stuffed flatties on demand.
Serves: makes enough for 2 x 40cm pizzas or about 8 x 15cm flatbreads
Prep time: 10 minutes, plus 30 minutes resting
Cook time: varies by use - about 5 minutes per flatbread
INGREDIENTS
3 1/3 cups (500g) self-raising flour
2 cups (520g) Greek-style yoghurt
3 tablespoons olive oil
1 tablespoon sea salt
1 sachet dried yeast (optional)
METHOD
In a bowl, sift the self-raising flour.
If using, add the optional dried yeast to the bowl.
Add the Greek-style yoghurt, olive oil and sea salt to the bowl with the flour.
Mix all the ingredients together until you have a gluey, uneven mess.
Transfer the dough onto a floured surface and knead it until it becomes smooth and even. This should be a quick knead, lasting no longer than a short pause.
Place the dough in an oiled bowl and cover with plastic wrap or a silicone lid, ensuring it is airtight.
Allow the dough to rest in a warm place for at least 30 minutes. This will help the gluten in the flour relax and blend with the yoghurt.
After resting, roll out the dough according to your preference and use it for your desired purpose.
The dough can be baked or fried. If baking, preheat the oven according to the recipe you are following and cook until the desired doneness is achieved. If frying, heat a pan and cook the flatbreads until golden brown on both sides.
Once cooked, serve the flatbreads hot from the pan and drizzle with oil. You can also sprinkle additional salt, chilli flakes and garlic powder for added flavour.
HINTS
The yeast is optional - add it if you prefer a puffy pizza dough; the sifting is also optional, whatever the professional bakers say.
The resting time lets the dough relax and the flavours blend - basically a "Netflix & chill" session for flour and yoghurt.
Experiment with variations like wholemeal flour and sliced spring onions for a curry dunker - this same dough powers the Cheese Flatty (with the roast tomato soup) and the Flatty Pizza on the website.
NUTRITION (per recipe total, full batch - guide only):
Energy: approximately 11550kJ (2755 calories)
Protein: 68g
Fat: 95g
Saturated fat: 40g
Carbohydrates: 395g
Sugars: 25g
Fibre: 15g
Sodium: 8500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.