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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.