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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!