A yeasted flatbread made with yogurt and cooked on the stove.

Recipe (salt free, oil free):
Makes 2,
Spelt flour – 3tbsp
Wholewheat chapatti flour – 2tbsp
Buckwheat flour – 1tbsp
Almond milk – 20ml
Fat free plain yogurt – 1tbsp
Fast action dried yeast – 1/4tsp
Kalonji seeds (nigella seeds) – 1/2tsp

Heat the milk so that it is warm. Stir the yeast into the milk. Let it stand for 10 minutes. Mix all of the flours together with the kalonji seeds. Stir in the yeast milk mixture and the yogurt. Mix everything together until it forms a dough. Knead for 5 minutes. Cover and let the dough rest for 1 hour in a warm place. Split the dough into 2 pieces. Roll out each piece into an oval or round shape. Put the flatbread in a heated frying pan. Cover and let it cook on one side for 2 minutes on a medium heat. Flip over and cook the other side for 2 minutes.

Original recipe:
Flatbread by Helly’s Simple Recipe