You may have noticed I like dip, and trust me when is say there is more to come! So I figured I should probably give you something to mop all that goodness up with.
I like to think most, if not all, of my recipes are pretty easy, but this one might just take the cake.
Depending on your preference, you can add in lemon rind, chopped parsley and thyme, but disregarding those optional extras, this recipe is made up of just two main ingredients.
I have tested both self-raising whole wheat flour and spelt flour + bi-carbonate of soda, and while the former looks better (photographed is the spelt version), they both taste great.
These are delicious served with grilled meat, salad and dip.
1 cup self raising flour (or 1 cup spelt flour + 1 tsp bi-carb) + extra for handeling
1 cup plain Greek yogurt
Salt and pepper
Optional – rind of one lemon and 1 tsp of assorted chopped herbs
Oil for cooking
In a mixing bowl, combine ingredients until dough-like. Depending on the texture of your yogurt, you may need a little more or less flour.
Cut the mixture in half, then in thirds to make six portions. On a floured surface, use your hands to flatten each portion into palm-sized, 1/2-centimetre thick disks.
On a medium to high heat, oiled frying pan, cook on each side until slightly risen and darkened – approximately 3 minutes.