Directions

1. Whisk the yogurt / soured cream, water & apple cider vinegar together.

2. Add the remaining ingredients to the bowl and stir. It will quickly form a dough.

3. Divide the dough into small doughballs - around 30g each. Or, for larger flatbreads, use around 60g per doughball.

4. Use a tortilla press or rolling pin to create your flatbreads. Use two sheets of greaseproof paper for either method. We flattened the doughballs in the tortilla press first, then used the rolling pin to make the flatbreads super thin.

5. Carefully remove the dough from the greaseproof sheets.

6. Heat a good non-stick pan over a medium heat. Add a dash of oil if needed.

7. Place the flatbread into the pan and allow it to cook on one side for a minute or so. Use a spatula to flip it over and cook on the other side to give it a nice golden colouring on either side.

8. Repeat the process until all of the dough has been used.

9. Storage: up to 4 days in the fridge. These can also be frozen - we recommend placing a sheet of greasproof paper between each one to easily remove them.