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De Winkel Yoghurt Flat Bread Super simple, super easy! Equal parts De Winkel natural yoghurt and self-raising flour with whatever flavours you want to knead into the dough – as easy as that HERB & GARLIC FLAT BREAD Makes 24 flat breads Ingredients 500gm De Winkel natural yoghurt or Fresh ’n Fruity Greek yoghurt 500gm Self-raising flour 3 tbsp chopped fresh herbs of your choice (parsley, rosemary & thyme) 6 cloves garlic 2 pinch flake sea salt Olive oil or butter for cooking Method Combine yoghurt, flour, herbs, garlic and salt. Lightly knead until combined, 1 minute (do not work/stretch like traditional bread as it will become very tough) . Rest dough in a covered bowl for 20 minutes at room temperature. Peel and chop garlic cloves or crush in a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, stir through the garlic and chopped herbs, then set aside. Dust a clean bench and rolling pin with flour. Divide the dough in half, then divide each half into 6 equal-sized pieces (slightly larger than a golf ball size). Suggestions In this recipe I have used fresh herbs and garlic through you can try whatever you like, e.g. parmesan and oregano, chilli and cumin or lemon and smoked paprika. For more recipes visit anchorfoodprofessionals.com Recipe by Chef Todd Thorburn With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12-14cm rounds. Score the centre of the tops of the flat breads . Place your pan (for best result use a griddle pan) on a high heat, once hot, cook each one for 1 to 2 minutes on each side, or until puffed up and nicely coloured. Brush the flatbreads all over with olive oil or butter as they come off the griddle. Pile onto a serving board with some fetta and hummus so everyone can dig in and have a little isolation party. Fresh ’n Fruity Greek Style Yoghurt 27184 1kg | tub De Winkel Unsweetenened Plain Yoghurt 47441 4kg | tub