A super simple flatbread, eaten as it is, or use as a base for your favourite low protein pizza toppings.
Pre-heat oven to 200°C. Line two large rectangular baking trays with baking paper. Dust a clean workbench with a little of the extra FATE mix.
Place FATE mix (2 cups), and yeast (and several pinches of salt) into a medium sized bowl, make a well in the centre, add yoghurt and with a large spoon, stir until the mixture forms breadcrumbs. Using the back of the spoon will help this along. Add water and continuing blending until breadcrumbs start to come together to form a dough.
Coat palm of hands with a little of the extra FATE mix, then using your hands, remove dough from bowl, place on the dusted work surface. Divide dough into three even sized portions, form each portion into a ball. Knead each ball, 2-3min., until smooth.
Using a rolling pin dusted with a little extra FATE, roll each dough ball into a circle, approx. ½ cm thickness, and gently place each onto one of the prepared trays. A large spatula will help you to transfer dough to tray without splitting.
Brush flatbread with olive oil, sprinkle with dried basil and oregano. Bake in the pre-heated oven; 15min., until just golden on top. Remove from oven, rest and place on a wire rack to cool.