YOGHURT AND FENNEL SEED FLATBREAD
“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