YO­GHURT AND FEN­NEL SEED FLAT­BREAD

MAKES 4

delicious - - SILVIA COLLOCA -

“This is a great recipe to have on hand when you wish to turn an un­event­ful mid­week din­ner into an in­spired oc­ca­sion. The dough comes to­gether in a mat­ter of sec­onds in the food pro­ces­sor.”

250g whole­meal flour (plain or sel­f­rais­ing is fine), plus ex­tra for dust­ing 125g Greek yo­ghurt 21/ 2 tbs milk 1/ 2 cup (125ml) ex­tra vir­gin olive oil 1-2 tbs warm wa­ter, as needed 1/4 cup (18g) fen­nel seeds

Place the flour, yo­ghurt, milk, 1/3 cup (80ml) oil and 2 tsp salt flakes in a food pro­ces­sor fit ted with a blade and mix un­til a soft dough forms. If the mix­ture is too dry, grad­u­ally add enough warm wa­ter to bring it to­gether. Shape into a ball, then place in a floured bowl, dust with flour and cover with a tea towel. Rest at room tem­per­a­ture for 30 min­utes.

Pre­heat your oven to 200°C. Line a large bak­ing tray with bak­ing pa­per.

Cut the dough into quar­ters, then roll out each piece to 2mm thick. Place on the pre­pared tray, driz­zle with re­main­ing olive oil and sprin­kle on fen­nel seeds. Bake on the mid­dle shelf (in batches if nec­es­sary) for 12-15 min­utes or un­til golden, watch­ing care­fully as they can burn eas­ily.

Serve warm as part of a cheese plat­ter or as an ac­com­pa­ni­ment to a soup, stew or curry.

Yo­ghurt and fen­nel seed flat­bread

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.