Andy Noonan’s flatbreads

Serves: 6
Course: Side
  • 250g all-purpose flour
  • 5g salt
  • 5g baking powder
  • 250g Greek yoghurt
  • 30ml olive oil, plus extra for brushing
  1. Prepare grill: Light a charcoal grill until coals are glowing red with grey ash. Aim for medium-high heat.
  2. Mix dough: Combine flour, salt and baking powder in a large bowl. Add yoghurt and olive oil, then mix to form a dough. If sticky, add more flour; if dry, add more yoghurt.
  3. Knead dough: Knead on a floured surface for five minutes until smooth and elastic.
  4. Rest dough: Cover dough in a bowl with a towel or plastic wrap. Let rest for 30 minutes.
  5. Divide and roll: Split dough into four pieces. Roll each into a thin flatbread on a floured surface.
  6. Grill flatbreads: Brush one side with olive oil and place on grill, oiled side down. Grill 2-3 minutes on each side, until they have grill marks and puff up slightly. Remove from grill and keep warm in a tea towel.