INGREDIENTS
2 cups self-raising flour
1½ teaspoons baking powder
1/3 cup shredded coconut
1½ teaspoons sea salt
½ teaspoon ground cumin
1 spring onion, very finely chopped
2 tablespoons finely chopped coriander
½ cup plain yoghurt
½ - ¾ cup milk
METHOD
Combine the flour, baking powder, coconut, salt, cumin, spring onion and coriander in a large bowl. Combine the yoghurt and ½ cup of milk and pour into the flour. Bring together to make a soft dough, adding more milk if needed.
Tip onto a lightly floured bench and lightly knead the dough until smooth.
Cut into 8 pieces. Roll out thinly and stack between pieces of grease-proof paper.
Heat a ridged grill or sauté pan until medium hot and brush with a little oil. Cook the breads for 2-3 minutes each side until puffed and lightly charred in spots. Keep warm in a clean tea towel while cooking the remaining breads. Serve immediately. Makes 8
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!