Quick Flatbreads -Vegan too

There are dishes which demand a bread to mop up the juices, bulk out the carb count or just because you always fancy some. Sometimes a chappati will do, sometimes a pitta bread. But an almost instant flatbread is such a bonus recipe to have up your sleeve. I have made them with milk yoghurt, but found (in Guardian) this one which uses coconut yoghurt. So it is usefully dairy free and vegan if that matters to you or your eaters.

Coconut Flat Breads - 4

200g plain four
A quarter teaspoon salt
220g coconut yoghurt - about 3/4 of a tub

1. Mix these together into a dough - work quickly 
2. Lightly flour a work surface
3. Tip out the dough and knead gently for a couple of minutes
4. Form into 4 balls
5. Roll each one as thinly as you can,into a round as large as your pan, flouring a little if you need to. The dough will be sticky and needs little handling 
6. Heat a large non stick pan over a medium heat
7. Fry one on each side for 3 minutes, turn over and cook til there are no doughy spots
8. Turn out, cover with a clean tea towel and cook the rest

That's it. The original recipe included garlic mushrooms to put on top - another good idea which could turn them into a meal.