Easy puffy bread

Serves 6 Starters and mains

230511 Sebze D1 Puffy Bread 20

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Ingredients

  • 175g self-raising flour, plus extra to dust
  • 145g natural full-fat Turkish or Greek yoghurt
  • 1tsp olive oil
  • melted butter or olive oil, to brush (optional)

Method

Combine the flour, yoghurt, a pinch of salt and 1/2tsp of the olive oil in a large bowl. Using your hands, mix until combined into a dough. Transfer the dough to a lightly floured, clean surface and knead for 3 minutes until you have a soft, smooth dough. Knead in the remaining 1/2tsp olive oil and form into a ball. Put it in a bowl, cover and rest for 10 minutes.

Divide the rested dough into 6 equal pieces and roll into small balls. Lightly flour the worktop and use a rolling pin to roll each dough ball out to a thin, 16cm diameter disc. Place the discs on a lightly floured surface, next to one another.

Heat a wide, non-stick pan until it is really hot. Keeping it over a high heat, place one of the breads into the hot pan. As soon as bubbles start to appear, turn the flatbreads over. Turn every 30-40 seconds a few times and it will start to puff up. Once light golden bubbles appear and the bread is well puffed up, transfer to a large plate and brush with melted butter or olive oil, if using.

Cook the remaining breads in the same way, stacking on top of each other and covering with a tea towel to keep moist, and serve.

Recipes and photgraphs taken by Sebze by Özlem Warren, photography by Sam A Harris (Hardie Grant, £28).
230511 Sebze D1 Puffy Bread 20
Recipes and photgraphs taken by Sebze by Özlem Warren, photography by Sam A Harris (Hardie Grant, £28).

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