It's a very quick and easy flatbread recipe - good for dunking, stuffing and even discus throwing when stale - hours of amusement from just 4 ingredients.
250g self-raising flour
2 tbsp bio yoghurt (the yoghurt-ier the better, if you know what I mean)
1/2 tbsp salt (3/4 tbsp is a tad too salty for my taste, you may feel differently)
About 100ml water
Mix together the first 3 ingredients, then slowly add the water and stop when you have a soft, slightly sticky dough - you may not need all of it - I added a tad too much and spent a jolly 10 minutes peeling it off my hands and back into the bowl. Cover the bowl with a damp tea towel and leave it to rest for 30 mins or so. It won't rise, btw.
When you're ready to bake, roll out amounts the size of an egg into a pleasing shape - perhaps oval - about 1/2 cm thick. Heat a dry frying pan till really quite hot, then throw it in, give it 30 seconds, turn it over and then keep warm in the oven till needed. I drizzled mine with sumac and olive oil and served them with bbq-d quail rubbed with ras-el-hanout, hummous (I only make my own now - more later), bbq-d aubergine slices drizzled with pomegranate molasses, salad and I think that was it.
They re-heat the next day v successfully either wrapped in foil in the oven or just heated in the frying pan again. And as I said, you can serve them with curry or take them down the Middle Eastern route.