350 g wholemeal spelt , plus extra for dusting
1 teaspoon Oregano
1 teaspoon baking powder
¼ teaspoon of salt (optional)
350 g natural yoghurt
Add all the flatbread ingredients to a mixing bowl and mix together with
a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Set aside and leave to cool, can be stored in the fridge in an airtight container.