Soft, delicious and versatile, Schulz Organic Creamery and Cafe Chef Hila Perry has shared her simple recipe for yoghurt flatbreads. These make a perfect snack alongside hummus or our Herbie Organic Quark, as a wrap packed with veggies for lunch, or to accompany a main meal.
WHAT YOU’LL NEED:
420g of plain flour
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
190g Schulz Organic Natural Greek Yogurt
¼ cup extra virgin olive oil (we love Mount Zero Arbequina Extra Virgin Olive Oil)
¾ cup or 180mL Schulz Organic Full Cream Milk
Extra olive oil for bowl and frying
Extra flour for dusting
METHOD:
In a large bowl, mix all the dry ingredients together – plain flour, baking powder, salt and garlic powder.
In a separate bowl, combine all wet ingredients Schulz Organic Natural Greek Yogurt, olive oil and Schulz Organic Full Cream Milk.
Add the wet mix to the dry ingredients and stir with a wooden spoon until a ball of dough is formed. If the dough is too dry, you can add more milk.
Coat the sides of a separate clean bowl with some extra olive oil and place the dough ball inside. Cover with a tea towel and let it rest for 30 minutes.
After 30 minutes, roll out your ball of dough onto a floured surface. Cut it into eight individual pieces and roll into ball. Using a rolling pin (or a wine bottle!) roll each ball into a flatbread shape.
In a large saucepan, heat a drizzle ofolive oil over low to medium. Fry your flatbreads on both sides for 3-5 minutes or until golden.
Once cooked, place flatbreads under a tea towel so they keep nice and moist.
These flatbreads are best eaten and served fresh with some of our Herbie Organic Quark. Enjoy!