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Ingredients
200g self-raising flour, plus extra for dusting
200g natural yogurt
Optional, to finish:
40g butter, melted
2 tsp Bart Baharat, (approx. 1–2 tsp) plus extra to serve
1/2 x 25g pack mint, leaves only, finely chopped
Houmous, to serve
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,931kJ/ 462kcals
Fat
24g
Saturated Fat
6.5g
Carbohydrates
47g
Sugars
4.6g
Fibre
4.5g
Protein
12g
Salt
1.3g
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