- makes 4 serves
- preparation 30 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 7 g (1 sachet) dried yeast
- 1 tsp sugar
- 200 g (¾ cup) natural yoghurt
- 225 g (1½ cups) plain flour, sifted
- ¼ tsp salt
- butter or olive oil, to brush
Proving time 2 hours
Instructions
1. Mix yeast, 1 tbsp lukewarm water and sugar in a large bowl. Whisk in yoghurt, then stir in flour and ¼ tsp salt.
2. Turn out onto a floured work surface and knead for 10 minutes or until smooth and elastic, then place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
3. Punch down dough, then knead for a further 5 minutes. Divide into 4 pieces. Working with one piece at a time, using floured hands, very gently pull the dough to form 12 cm rounds.
4. Cook in a wood-fired oven, turning halfway, until browned on each side. Alternatively, cook in a lightly greased pan over medium heat for 3 minutes each side or until golden. Brush with butter and serve warm.
As seen in Feast Magazine, Issue 12, pg37.
Photography by Alan Benson
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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