NOTE:  Because these little flatbreads don’t contain yeast you don’t have to leave the dough to prove. Freshly baked they are a perfect accompaniment to your tagine.

Ingredients
250g self-raising flour, plus a little extra for dusting
1/2 tablespoon sea salt
1/2 tablespoon baking powder
250g natural yoghurt

1. Put all of the ingredients into your food processor and pulse until it makes a dough.

2.If the dough seem a little bit wet and sticky then you may need to add another sprinkling of flour.

3.Turn out the dough out onto your worktop and dust with a little flour then knead for one or two minutes to bring it together.

4.Divide the dough into about 6 equal-sized pieces

5.Take your rolling pin and dust it with flour then roll the pieces of dough out into rounds about 5 or 6 inches in diameter.

6.You can stack the rounds between small sheets of greaseproof paper to stop them sticking together before cooking.

7.Heat a griddle pan on a high until it gets nice and hot , then cook flatbread, in batches, for about 2 minutes on each side until it becomes slightly puffed and browned.

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