1 tsp - crushed red pepper flakes (add extra if you like it spicy)
3 3/4 cups - plain flour- plus extra for dusting
1 1/2 tsp - salt
17 oz - soy yogurt
- To make the dough, put the flour and salt in a large mixing bowl and stir to combine | Make a well in the center and spoon in the yogurt | Combine with your hands to form a dough, making sure you incorporate all the flour | Tip onto the floured work surface and knead for a couple of minutes to bring the dough together (keep flouring the work surface and your hands to stop the dough sticking)
- To make 4 thick flatbreads, divide the dough into 4 equal pieces and roll each one out to a circle 1/16-1/8 inch thick and the size of a dinner plate (or just a little smaller than your biggest skillet), adding more flour to the work surface as required | (To make 8 thinner ones, divide the dough into 8 and roll out to about a 1/16-inch thickness)
- Put the pan over medium-high heat until hot | Carefully roil one of the flatbreads onto the rotting pin and transfer it to the par) | Cook for 2-3 minutes on each side | Repeat with the remaining flatbreads
- Makes 4 thick flatbreads or 8 thinner flatbreads