350 g (2¼ cups) self-raising flour, plus extra for kneading and rolling
1 tsp baking powder
2 tsp sumac, plus extra to serve (optional)
1 tsp salt flakes, plus extra to serve
300 g (1 cup) Greek yoghurt
¼ cup (60 ml) olive oil, for frying
In a large bowl, whisk together flour, baking powder, sumac (if using) and salt. Make a well in the centre and add the yoghurt. Mix until just combined.
Turn dough out onto a floured surface and knead for 2 minutes until smooth, adding more flour if needed. Let rest for 15 minutes under a clean towel.
Divide dough into 10–12 pieces. Roll each into a rough circle, about ½ cm thick.
Heat a large pan over medium heat and drizzle in olive oil. Fry each flatbread for 2–3 minutes per side until golden and puffed.
Sprinkle with extra salt flakes and sumac (if using). Keep warm under a towel and serve immediately.
A splash of oil ensures crispy edges—add a little each time.
Wipe out the pan with paper towel, between batches to prevent burnt flour.
Try brushing with garlic butter or adding curry leaves, za’atar, or sesame seeds for variation.
Rolling pin (or wine bottle)
Frying pan or skillet
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