Skip to Content
image

Yoghurt Flat Breads

An easy and economical way to make flat breads. Cook them on a cast iron pan, not on a non-stick pan, because the high heat required will damage the non-stick finish.
Yoghurt Flat Breads

You Will Need:

  • 1¾ cups (430 ml) cake flour
  • 1 T (15 ml) baking powder
  • 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 cup (250 ml) plain full cream yoghurt
  • 1 T (15 ml) olive oil
  • ± ½  cup (125 ml) melted butter
  • 1¾ cups (430 ml) cake flour
  • 1 T (15 ml) baking powder
  • 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 cup (250 ml) plain full cream yoghurt
  • 1 T (15 ml) olive oil
  • ± ½  cup (125 ml) melted butter

Method:

Sift the flour, baking powder and Seasoning together. Add the yoghurt and oil.

Mix with a knife until all the yoghurt is mixed in, now knead lightly to get a smooth dough.

Cut dough ball in half and then in half again and again until you have 8 even sized pieces.

Roll into balls, flatten and roll out on a floured surface until very thin and about 15 cm in diameter.

Cook on a smoky hot cast iron pan, turn when blistered and cook second side.

Brush on both sides with melted butter and pile up in a cloth to keep warm for serving.

Basket

Your Basket is Empty