• These herby yoghurt flatbreads are delicious on their own as a snack but also an excellent partner to braaied meats.

    Herby yoghurt flatbreads

    Serves: 8
    Cooking Time: 10 minutes


    • 450 g self-raising flour, plus extra for dusting
    • 450 g natural yoghurt
    • 2 tbsp olive oil, plus extra for brushing
    • 1 tsp sea salt
    • 2 garlic cloves, crushed or finely grated
    • 3 tbsp mixed seeds
    • 25 g soft fresh herbs, we used a mix of basil, dill and parsley, leaves only, roughly chopped



    Heat the braai grill to high. Place all the ingredients in a bowl and use a knife or heavily flour your hands to combine into a shaggy dough.


    Sprinkle over a little flour so the dough can be picked up and tip onto a floured work surface. Cut into 8 portions and press into rounds approximately 3 mm in thickness. Transfer to a tray lined with baking paper.


    Cook on the braai for 2–3 min each side until charred and puffy. Brush with a little oil and top with a sprinkling of salt.

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    ALSO SEE: Braaied lamb with tamarind and turmeric tomatoes

    Braaied lamb with tamarind and turmeric tomatoes

    Recipe by: Woman&Home

    Feature image: Pexels