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Pan-Fried Yoghurt Flatbread

Pan-Fried Yoghurt Flatbread

Makes 8

  • 2 tsp yeast
  • 2 tsp brown sugar
  • 1 cup tepid water
  • ½ cup yoghurt
  •  2 Tbsp foodies Extra Virgin Olive Oil
  •  3 ½ cup flour
  •  2 tsp salt
  •  1 tsp sumac, optional
  •  Smashed avocado
  •  Poached eggs
  •  Feta, tomato, bacon
  •  Garlic butter
  1. Combine the yeast and brown sugar, then sprinkle over the water leaving to sit for 10 minutes until frothy. Whisk through the yoghurt and Extra Virgin Olive Oil.
  2. In a large bowl place the flour, salt and sumac, if using. Make a well in the middle. Pour in the yeast and stir to combine, bringing it together to form the dough. Tip on to a lightly floured bench and knead for 4 or 5 minutes. Divide into 8 pieces.
  3. Roll or press into rectangles roughly 20 x 12 cm. Let them sit for 10 minutes. Heat a heavy-based frying pan or barbecue hotplate to medium heat. Brush the bread with oil then place into the pan for 1-2 minutes until puffed and golden. Flip and cook for a further minute.
  4. Remove from pan and brush the bread with garlic butter.
  5. Add your favourite topping and serve warm.

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