Gluten-free flatbreads recipe
 Using just three ingredients, you can whip these delicious flatbreads up in no time as part of a gluten-free feast. 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt)250g/9oz self-raising gluten-free flour, plus extra for dustingpinch of salt 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt) 250g/9oz self-raising gluten-free flour, plus extra for dusting pinch of salt Method Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball.On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt.Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife.Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper.Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Recipe tips The flatbreads are delicious topped with homemade falafel, hummus and salad. They also work well with homemade doner kebab, chicken gyros, or with a range of toppings as mini flatbread pizzas.