Herby Flatbread Recipe
How to make Herby Flatbread
Method
These flatbreads go very well with our Creamy Curried Salmon and Prawn Chowder. See our recipe here.
- Mix the yogurt into mixing bowl and stir with fork. Gradually add flour, salt and herbs together and stir to combine, as dough starts to come together into a sticky ball.
- Place on a well-floured board and knead for a couple of minutes. If the dough is still very sticky you can add a pinch of flour and continue to knead briefly. It’s ready when it’s not sticking too much to your hands and is slightly smooth.
- Divide into 6 even pieces and use a floured rolling pin to roll into 5-7mm thick flatbreads. Brush both sides with olive oil.
- Place a frying pan over a medium-high heat and brush with olive oil. Cook the flatbreads for 2 minutes on each side or until cooked through and lightly coloured.
- You will need to do this in several batches. Serve warm.
Optional: You can brush with melted garlic butter once cooked, ahead of serving.
Tip: Try our recipe for Creamy Curried Salmon and Prawn Chowder.