Sarah Graham’s Homemade Flatbreads

1/2 cup whole wheat flour
1/2 cup plain flour
1 – 2 tsp baking powder
1/4 cup double-thick natural yoghurt, add more if too dry
1 tbsp Willow Creek Olive oil
Pinch of freshly ground black pepper & sea salt

Pre-heat your oven to 220C.
Mix all the ingredients together in a large mixing bowl in the stand of your electric mixer with dough hook attachment.
Add extra flour if necessary, but the dough should be quite wet and sticky.
When the dough comes together, knead for 2–3 minutes on a lightly floured surface.
Divide the dough into four balls, and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface.
For these flatbreads I like to make them loosely rectangular in shape.
Bake on a lightly greased baking tray for 8-10 minutes or until golden.
Alternatively cook in a hot griddle pan until golden and cooked through.
Perfect to serve with Sarah Graham’s spicy chicken with dukkah and lemony yoghurt