These light and wholesome breads are delicious served with dips and cheeses. We served ours with a scrumptious Baked Feta with Rosemary and Pine Nuts.
Serves: 8
INGREDIENTS
1⅔ cups spelt flour
1½ teaspoons sea salt
2 teaspoons baking powder
2 tablespoons finely chopped thyme
200ml plain yoghurt
olive oil or butter, for cooking
METHOD
Place all of the ingredients in a large bowl and mix together to make a soft dough. Tip onto a lightly floured bench and knead for 1 minute.
Divide into 8 even-sized balls and roll out into ½cm thick circles.
Brush a sauté pan with a little oil or butter and cook the breads over a medium heat for 1–2 minutes each side, until lightly blistered in places and the bread has puffed up. Place the flatbreads in a clean tea towel to keep warm while the rest are cooking.
Serve with Baked Feta with Rosemary and Pine Nuts.
Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.