These flatbreads, with tabbouleh and a few pickles and a dish of hummus perhaps, make a gorgeous summer lunch or dinner. Add in some grilled lamb or chicken if you like, or keep it vegetarian as we did here.
1 cup (160g) wholemeal spelt flour
1/2 cup (75g) plain white flour
1tsp baking powder
1/2 teaspoon sea salt
2/3 cup Greek-style yoghurt
30g butter, melted
Extra salt, to sprinkle on at the end
1. In a large bowl, combine the flours, baking powder, salt and yogurt. Turn onto the bench and knead, adding a little more flour (your choice) and knead for a few minutes or until soft and elastic. Cover and leave at room temperature for half an hour or a few hours, whatever suits!
2. Uncover your dough, divide into four pieces and shape each into a small ball. Roll them out, one at a time, on a lightly floured surface so you have four discs of dough, around 5mm wide each.
3. Melt a little of thebutter in a frying pan on medium-high heat. Place one of the discs of dough in the pan and fry on both sides until puffed and golden. Repeat with remaining dough, adding a little butter each time.
4. Sprinkle flatbreads with sea salt and serve with tabbouleh, pickles and hummus.
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By: Sophie Hansen
First published: November 2020