- makes 8 serves
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 250 g flour
- ½ tsp baking powder
- 250 g yoghurt
- 1½ tsp caraway seeds, toasted
- Olive oil for cooking
Instructions
- Place flour, baking powder, yoghurt and caraway seeds, plus a pinch of salt, into a mixer with dough hook attached. Mix until dough is formed.
- Flour board and place the dough onto board. Cut dough into 8 even sections and roll into balls.
- Place a dough ball between two pieces of baking paper. Roll out with rolling pin. Repeat this process for the other balls (this can be done in stages while each flatbread cooks).
- Heat a fry pan with a small amount of olive oil. Place a flat bread in and wait until golden then flip. Repeat process.
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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