Easy yoghurt flatbreads

Place the self raising flour, wholemeal flour and salt in a large mixing bowl. Stir to combine the flours.

Add the yoghurt and olive oil and mix together to form a dough.

Turn the dough out onto a floured surface and knead for 2 minutes. Place in an oiled bowl, cover and rest for 15 minutes.

Divide the dough into 8 and roll out into circles with a thickness of about 2-3mm.

Heat a little olive oil in a non-stick pan and cook the flatbreads on a high heat until brown and puffed. Turn and cook for a further minute or two.

Wrap in a clean tea towel to keep warm.

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