These light and wholesome breads are delicious served with dips and cheeses. We served ours with a scrumptious Baked Feta with Rosemary and Pine Nuts.
Serves: 8
INGREDIENTS
1⅔ cups spelt flour
1½ teaspoons sea salt
2 teaspoons baking powder
2 tablespoons finely chopped thyme
200ml plain yoghurt
olive oil or butter, for cooking
METHOD
Place all of the ingredients in a large bowl and mix together to make a soft dough. Tip onto a lightly floured bench and knead for 1 minute.
Divide into 8 even-sized balls and roll out into ½cm thick circles.
Brush a sauté pan with a little oil or butter and cook the breads over a medium heat for 1–2 minutes each side, until lightly blistered in places and the bread has puffed up. Place the flatbreads in a clean tea towel to keep warm while the rest are cooking.
Serve with Baked Feta with Rosemary and Pine Nuts.
Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.
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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!