Preparation

These flatbreads were born from a happy accident when I ran out of regular flour and had to get creative. The yogurt makes them impossibly tender, while the harissa creates beautiful swirls of heat throughout.

Preparation

1. In a large bowl, combine the self-rising flour and Greek yogurt, mixing with a wooden spoon until a shaggy dough forms.
2. Add the harissa paste and use your hands to knead it into the dough, creating marbled streaks of red throughout (don't overmix—the swirls are beautiful).
3. Divide the dough into 6 equal portions and roll each into a ball, then flatten into rounds about 1/4-inch thick on a lightly floured surface.
4. Heat a large skillet over medium-high heat and brush lightly with olive oil.
5. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly.
6. Remove to a plate, brush with the remaining olive oil, and sprinkle generously with flaky sea salt.

Serve warm with dips, use as a wrap, or tear them apart and enjoy the spicy, tangy flavor on its own.