Pan-Fried Yoghurt Flatbread
BREAKFAST YOGHURT FLATBREAD RECIPE
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
- 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.
- 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.
- 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.
- Remove from pan and brush the bread with garlic butter.
- Add your favourite topping and serve warm.
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