Yoghurt Flatbread! Delicious!
This recipe was submitted by Monica E. in Australia!
"Yoghurt flatbread in my sweet pea McMurry Hand Forged pan! Golden n perfect for my lentil n veggie curry, n hubby luved it with his beef in oyster sauce. The tang of the yoghurt plus parsley from my garden make them super delicious."
7g (1 sachet) 1.5 tsp dried yeast
1 tsp caster sugar
1 tbsp lukewarm water
200g (¾ cup) greek yoghurt
225g (1½ cups) plain flour, sifted
¼ tsp kosher salt
butter or olive oil, to brush
Mix yeast, 1 tablespoon lukewarm water and sugar in a large bowl.
Whisk in yoghurt, then stir in flour and ¼ teaspoon salt.
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 tea towel.
Set aside in a warm, for 2 hours or until doubles in size.
Punch down dough, then knead for a further 5 minutes. Divide into 6 pieces.
Working with one piece at a time, using floured hands, very gently pull the dough to form 12 cm rounds or us. Cook in lightly greased pan over medium heat for 3 minutes each side or until golden.
Brush with butter and serve warm.