HOW TO: Gluten Free Flat Breads

1 cup Meadow Fresh Kalo Authentic Greek yoghurt

2 cups Edmonds Gluten Free Plain Flour

2 tsp Edmonds Baking Powder

1/2 tsp salt

1 Tbsp extra virgin olive oil

2 tsp caraway seeds, cumin seeds or toasted sesame seeds (optional)

Mix all ingredients, except seeds, together in a large bowl until a dough forms (add 1-2 Tbsp water if the mix is too dry).
Transfer the dough onto a surface floured with Edmonds Gluten Free Flour and knead for 1-2 minutes.
Divide dough into 4 equal pieces and flatten each piece into a rough circle shape about 1/2cm thick.
Heat a non-stick pan over medium heat and brush with olive oil. One by one, place flatbreads into the pan and cook until browned on both sides.
Remove from heat, brush with olive oil, sprinkle with seeds if using and serve with your choice of dips or as a side with curries, stews etc.

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