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200g self-raising flour, plus extra for dusting
200g natural yogurt
Optional, to finish:
40g butter, melted
1–2 tsp Bart Baharat, plus extra to serve
½ x 25g pack mint, leaves only, finely chopped
Houmous, to serve
1. Mix the flour and natural yogurt together to make a soft dough, knead for 1 minute then set aside for 10–15 minutes. Divide into 4 and roll into 20cm rounds. Cook in a hot frying pan or griddle for 1 minute on each side until golden and slightly risen, keeping each one warm while cooking the rest.
2. Melt the butter in a pan or microwave. Stir in the baharat. Brush over the freshly cooked breads and sprinkle with mint. Serve with houmous sprinkled with extra baharat for dipping or spreading.
Typical values per serving:
This recipe was first published in April 2018.