You know those recipes you want to make for ages and never get around to it and then you do and it's the best thing ever? That's what these yoghurt flatbread are to me. It's the kind of recipe I thought would be awesome if you'd run out of bread or to cook camping - easy, and very few ingredients.
It also struck me how versatile they were. They could be paired with a curry or some middle eastern flavours like fried eggplant with honey and cummin and a yoghurt feta dip. So. Bloody. Good.
The first time I made them I did as instructed and served with a garlic butter - yum. To make six, it was a cup of yoghurt, a cup and a half of flour, and 1.5 tsps of baking powder. You mix into a dough, adding more yoghurt if it's too dry, then you divide into six, and roll out each one in a little olive oil so they don't stick.
Then you simply fry them over medium heat til they get puffy and voila - soft, delicious flatbread.
For dinner, I had two left over, so I made a yoghurt sauce (I'd run out of fetta) with mint and parsley, smeared that on the bottom, and then added my favourite tofu fry. Frying GRATED tofu is just a revelation to me. It kinda crisps up a little and soaks up the flavours, and has a chewy, meaty texture. I added cummin, smoked paprika, tamari and ground garlic to the mix, and a squeeze of Sriracha to spice it up.
The salad, well, I love getting creative with garden salad. I had thinly sliced red cabbage for the crunch, some beetroot leaves, and a handful of zucchini pickle.
Honestly, if I had received these in a restaurant I would have been happy and left a gushing review - it was perfect and full of flavour and texture.
I'd definitely recommend these yoghurt flatbreads for any kind of variation - they'd be great for souvlaki or just on their own for breakfast with butter. Definitely a keeper.
With Love,
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