These herby yoghurt flatbreads are delicious on their own as a snack but also an excellent partner to braaied meats.
Herby yoghurt flatbreads
Ingredients
- 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
Instructions
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
Recipe by: Woman&Home
Feature image: Pexels
