- 350g self-raising flour
- 350g natural yogurt (Greek style)
- 3 teaspoons of baking powder
- 5 tablespoons of thyme
- Pepper & Sea salt
- 1 x Optional Lemon (Sliced)
- Wilson’s Extra Virgin Olive Oil
Mix all the ingredients together in a bowl. You can do this manually or using a stand mixer. Don’t knead the dough too much, just stir it all together until you get have a sticky ball.
Place the dough in a lightly floured bowl and put a plate on top of the bowl. Let the dough rest for a few minutes.
If you’re using an oven: preheat it to 200°C fan.
If you want to make small breads for dipping I would go with the size of a golf ball. If you’re using the dough for bigger flatbreads then go for at least double or triple the size. (Remember that dough will shrink in the oven and rise a bit too, so make one sample flatbread to see how it turns out.)
Put the ball of dough you want to use on a floured board. Keep the rest in the bowl covered by the plate.
If you want quite thick dough don’t roll it out too thinly of course. 2mm thick normally works well for me.
Drizzle Wilson’s Extra Virgin Olive Oil in either a grill pan or an oven tray. If you don’t have a grill plate or pan, lightly press lines into the dough using skewers. Gently place the dough onto the pan or tray.
Sprinkle with your pepper, sea salt, thyme and lemon.
Place in the oven for 15 minutes until puffed up and slightly golden-brown. Bake longer for thicker dough. If you’re using a pan it’ll only need to bake on both sides for a few minutes.
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