- makes 6-8 serves
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 ½ cups (225 g) self-raising flour, plus extra for dusting
- ½ cup (75 g) bunya nut flour
- 1 cup (260 g) full-fat Greek-style yoghurt
- 1 tsp salt
- olive oil, butter or ghee, for frying
Resting time: 10 minutes
Instructions
- In a large bowl, combine all the ingredients except the oil or butter. Stir and then use your hands to bring together into a rough dough. Scrape the dough out onto a lightly floured surface and knead until smooth.
- Divide into six to eight even-sized rounds and leave to rest for at least 10 minutes.
- Flatten each round until it is about 10 cm (4 inches) in diameter. Heat a non-stick frying pan over medium heat and drizzle with olive oil, butter or ghee. Cook the johnny cakes for 2–3 minutes on each side until lightly golden and cooked through. Keep warm between two clean tea towels until ready to serve.
Karkalla at Home by Mindy Woods (Murdoch Books, $49.99). Photography by Rob Palmer.
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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