The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

250g (9oz) self-rais­ing flour 250g (9oz) fat-free nat­u­ral yo­ghurt ½tsp bak­ing pow­der 1-2 fresh jalapeño chill­ies, de­seeded and finely sliced In a bowl, com­bine the flour, yo­ghurt, bak­ing pow­der and a good pinch of salt, mix­ing un­til it comes to­gether. Sprin­kle your hands and a work sur­face with a lit­tle ex­tra flour, and knead the dough for a few min­utes.

Di­vide the dough into 4 pieces and roll out each one into a cir­cle about 2mm ( thick. k. Scat­ter over the sliced jalapeños and a pinch of salt, and press into the dough.

Heat a grid­dle pan un­til hot, and cook the flat­breads for 2-3 min­utes each side, un­til golden brown all over.

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