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  • 40 minutes
  1. 500 g flour
  2. 1 package dry yeast
  3. 1/2 ts sugar
  4. 1 ts salt
  5. 150 ml milk, lukewarm
  6. 2 tbs oil
  7. 150 g yogurt
  8. 1 egg
  9. 1 twig rosemary

1. Mix the yeast, sugar and salt. Make a well.

2. Add milk, oil, yogurt and egg. Remove the rosemary leaves from the stems, chop finely and add. Knead everything together into a smooth dough.

3. Cover and let the dough rise in a warm location for approx. 60 minutes.

4. Knead the dough again, divide into six pieces and roll out each one to a diameter of approx. 20 cm.

5. Heat the pan on highest level up to the roasting window, switch to a low level, place one flatbread in the pan, cover and roast for approx. 1 minute. Turn over the flatbread and roast until done for approx. 1 minute.

6. Roast the rest of the flatbread in the same way. After the second flatbread, roasting time increases to about 1½ minutes per side. If the browning is not sufficient, increase the level of the hob slightly.


  • Serve the fresh flatbread with tzatziki and grilled meat or fish.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

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