Panda Flour® Yogurt Flatbreads
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10g Harissa Seasoning
100g Panda Flour®
20g Baking Powder
Salt, to taste (bear in mind the harissa seasoning will likely include salt). We used 5g.
250g Greek Style Yogurt (full fat) or Coconut Milk (from a tin)
Add all of the ingredients to a large mixing bowl.
Start to mix with a spoon or spatula, then move to kneading by hand. Let the mix rest for around 10 minutes to allow the psyllium to work.
Either use a tortilla press or a rolling pin to flatten small pieces of dough (around 60g each) between two sheets of greaseproof baking paper. Or, use a flat, glass dish to press down - that way you can see how far the dough is spreading out!
Add a dash of butter / oil to a pan over a medium heat. Once up to temperature, add two to three flatbreads (depending on the size of the pan) and cook for a couple of minutes. Flip them over and cook for another minute or so, until the flatbreads are golden on both sides. Repeat until all of the dough has been used up.
Storage: once cooked, keep refrigerated and use within 4 days. Also suitable for freezing - it’s best to freeze these between sheets of greaseproof. The dough can be stored in the fridge, wrapped in greaseproof, for for 1-2 days.