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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.