Quick wheat flatbreads from the pan

Ingredients for 4 servings:

• 150 g wheat flour type 550
• 1 tbsp natural yogurt
• 1 tbsp olive oil
• 2 pinches of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

quick and easy to make, delicious with soups and salads

Combine all ingredients in a bowl and knead into a smooth dough. Add a little water if needed. Cover and let rest for about 15 minutes. Divide the dough into 4 portions, shape into balls, and roll out into very thin flatbreads on a lightly floured surface. Heat a dry frying pan over medium heat. I used heat setting 6 out of 9. Briefly cook the flatbreads on both sides. They’re done when the dough bubbles and is lightly browned. It also tastes good if you add some finely chopped rosemary or thyme to the flour while rolling them out.