Flatbreads with Charred Spring Onion Yoghurt

A simple yoghurt dough is paired with a spring onion dip. Cook a small test flatbread first so the team can adjust thickness and pan heat before shaping the rest.

Estimated yield: 6 small flatbreads, serving 3 to 4. Estimated preparation and resting: 35 minutes. Estimated cooking: 20 minutes. Equipment: bowl, rolling pin and frying pan.

Ingredients

For the flatbreads:

• 250 g plain flour, plus extra for rolling
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 200 g thick plain yoghurt, plus up to 20 g extra if needed
• 1 tablespoon olive oil

For the dip:

• 4 spring onions, trimmed
• 1 teaspoon olive oil
• 150 g thick plain yoghurt
• 2 teaspoons lemon juice
• 1/4 teaspoon fine salt, or to taste

Method

1. Mix the flour, baking powder and salt. Add 200 g yoghurt and the tablespoon oil. Mix into a soft dough; add extra yoghurt by the teaspoon only if dry flour remains.
2. Knead briefly until combined, cover and rest for 20 minutes.
3. Brush the spring onions with the teaspoon oil. Char them in a hot frying pan for 3 to 4 minutes, turning, until softened with browned patches. Cool, chop and mix with the dip yoghurt, lemon and salt.
4. Divide the dough into 6 pieces. On a lightly floured surface, roll each to about 15 cm across and 3 to 4 mm thick.
5. Wipe the pan and heat over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, adjusting the heat if it darkens before cooking through. Cut open the first to check the centre. Serve warm with the dip.

Kitchen trial

Check the yoghurt thickness, dough handling and cooked centres. Record whether the dough needs the extra yoghurt. Do not dust heavily with flour, which can burn in the pan.