Ingredients

• 500g strong plain flour
• Salt
• 1 teaspoon caster sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoon olive oil (optional)
• 150g yoghurt
• 225ml tepid water
• Nigella seeds to garnish
• Extra virgin olive oil, to brush

Tools

• kMix Special Edition Rose Gold

Method

1. To the Kenwood mixer with the dough attachments, add all the dry ingredients and the yoghurt. The all-purpose flour will give the bread the lightest and softest texture. But you can use a blend of 50% whole wheat and 50% all-purpose flour to make them a little healthier if you want to.
2. Add the water in batches and knead to form a soft dough. If the yoghurt is thick, you may need to add some more water. If the dough becomes sticky with the addition of water, then sprinkle some flour and mix again. The addition of olive oil or any vegetable oil is optional as the flatbread will still turn out well even without it if you want to keep them oil-free.
3. You should get a soft stretchy dough that is able to hold its shape and is not sticking to your hands or the surface. Cover the dough with a wet cloth and leave to rest for an hour and a half. The yoghurt helps the bread to ferment and rise.
4. Lightly oil your hands and knock back the dough. Knead into a smoothish ball and make medium-sized balls, place on a greased baking tray. Cover with a wet cloth and leave aside for a further 20 minutes.
5. Roll each one out to form a circle or a teardrop shape. It doesn’t need to be perfect! Sprinkle some nigella (onion)seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
6. Heat a skillet or frying pan on medium heat. Once the pan is hot, add the rolled flatbread and cook each side until cooked through and covered in brown spots or lines if you use a griddle. Brush with extra virgin olive oil. And there you have it, perfect no-yeast flatbread!