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