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Yogurt & fennel seed flatbreads
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with Elly Pear
200g plain flour, plus extra for dusting
2 tsp baking powder
Pinch of sea salt flakes, plus extra to sprinkle
1 tbsp fennel seeds
185-200g Greek-style yogurt
Oil, to fry (optional)
1. Start by whisking together the dry ingredients. Add the yogurt and stir to combine well. Form into a ball of dough using your hands.
2. Tip onto a floured surface and knead for 2 minutes. Rest for 20 minutes at room temperature, covered with a clean tea towel.
3. Form into a log and divide into 4 equal pieces. Roll each piece of dough into a ball then shape into a flat round or oval shape, about 2mm thick.
4. Heat a large frying pan over a medium heat and add a splash of oil, if using. Alternatively, they can be dry fried without the oil. Fry the bread one at a time, until puffed up and well browned (in patches) on both sides. Sprinkle with sea salt flakes and pile up on a plate, covered with the clean cloth until all 4 are cooked. Serve immediately.
Elly’s tips If you’ve only got self-raising flour, use that instead of plain, adding just 1/2 tsp baking powder. You can also replace the fennel seeds for others, such as cumin seeds, nigella seeds or sesame seeds. If you don’t have Greek yogurt, use natural plain yogurt instead.
Typical values per serving:
This recipe was first published in April 2020.