Flatbread from the grill, pan or oven

Ingredients for 2 servings:

• 250 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 250 g natural yogurt
• 1 shot of oil
• n. B. Topping of your choice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

lightning fast, super tasty, without yeast, many variations possible

In a mixing bowl, mix the flour with the baking powder and a pinch of salt (you can add more or less, depending on your taste). Then, using a spoon, mix the yogurt with the flour, baking powder, and salt mixture. Knead everything into a smooth dough. Cut the ball of dough into 4 equal pieces and roll them out with a rolling pin into 2 cm thick flatbreads. Now you can get creative and vary the flatbreads as you like (my favorite is an onion, oregano, and olive flatbread). Cut the chosen ingredients into thin rings and spread them on the flatbread. I always sprinkle a little extra salt over the rolled-out flatbreads. To prevent the olives or onions from falling off when turning them, simply roll the rolling pin over the filled flatbread once more. You can finish baking the flatbreads either on the grill, in a pan, or in the oven. To bake on the grill, brush the grill rack with oil using a bit of crumpled aluminum foil. Now grill the flatbreads until golden brown – it’s better to go a little slower, otherwise they’ll be brown on the outside but not cooked through on the inside. If you don’t want to turn on the grill, you can also cook them in a non-stick pan. Brush the pan with just a little oil and add the flatbreads, ideally one at a time. Important: Only cook at medium heat – they should be golden brown. Turn them over frequently. Tip: To ensure they’re really cooked through, I put the flatbreads in the hot oven at 200°C (top/bottom heat) for a few minutes afterwards. Not for long – about 5 minutes. This way they stay warm until all the others are ready. Serve with any dips, salads, or grilled meat.