Step 1In a large bowl, mix flour, yeast, sugar, rosemary and 11⁄2tsp fine salt. In one go, add yogurt and 225ml tepid water. Mix to bring dough together. Empty on to a lightly floured surface and knead for 5-10min until smooth and elastic. Return to bowl, cover with clingfilm and leave to rise in a warm place for 11⁄2hr, or until doubled in size.
Step 2Divide into 8 equal portions. Roll each out on a lightly floured surface into a rough 16 x 10cm oval, about 5mm thick. Brush both sides of each flatbread with oil.
Step 3Barbecue or griddle over medium-high heat for 6min, turning midway through, or until cooked through with charred stripes (cook in batches if needed). Brush with more oil, if you like, and serve just warm or at room temperature.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
