SOOOO easy to make, and really delicious! They accompany hummus and veggie sticks perfectly, but add a bit of turmeric and other spices and they are excellent served with curries. Don’t hesitate!

(Makes 8-10 flatbreads)

Ingredients:

• 300g Doves Farm Gluten Free Self-Raising Flour

• 300g Coconut Yoghurt (I use COYO because it is organic + has very few ingredients)

• Sea salt - a good few grinds (I like things quite salty)

• Extra virgin olive oil

Method:

1. Mix the flour, yoghurt and salt together. Start first with a spoon, and then as it reaches the point where it won’t combine anymore, get your hands involved and squeeze the dough together until it forms a smooth ball.

2. Divide off into 8-10 parts.

3. Heat a frying pan to a medium heat.

4. Coat a chopping board with some of the extra virgin olive oil.

5. Press out the partitioned dough pieces until they are flat, to about 1/2 cm thickness. Turn so the other side also has a coating of oil (you don’t want it to the oil to be thick on it, just a thin coating).

6. Then add into the pan (you can do a number at once if your pan will fit them) and cook on one side until it is browned, then flip and cook until the same. You want them to be crispy to the touch on both sides too.

7. Serve and enjoy

8. If you have leftovers, the next day they are solid, but they return to their original texture when lightly toasted.

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.