KEFIR FLATBREADS

While you can use natural yogurt, kefir makes a brilliant base and it contains more good strains of gut-friendly bacteria (up to 32 versus 2-3) which gives it a more complex flavour. If you have time to make the dough in advance (a few hours or ideally, overnight), these good bacteria will help break down the complex starches and sugars in the flour, which put these flatbreads on a par with sourdough. It’s delicious with pulled shreds of hogget, rainbow slaw, and a little extra kefir drizzled over the top.

MAKES 8

225g plain white flour

½ tsp baking powder

A pinch of sea salt

1 tsp cumin seeds, plus extra for adding to the tops

250g kefir (coconut kefir is a great

vegan alternative) or natural yogurt

A little olive oil, for glossing

1 In a large mixing bowl, mix the flour and baking powder with the salt and cumin seeds. Pour in the kefir

(or yogurt) and stir well. Use your hands to incorporate the flour and the kefir and form a ball of dough.

2 Lightly flour your work surface and sprinkle a tablespoon or two of flour on top of the dough. Transfer the ball of dough to the floured surface and press into a circular shape, then divide into eight even portions.

3 Re-flour the surface, then take one portion of dough. Using a rolling pin, roll it into a circular shape. Repeat until you have eight uncooked flatbreads. Sprinkle each one with a small pinch of cumin seeds.

4 Heat a large, non-stick frying pan over a medium-high heat. Once hot, cook each flatbread for 2–3 mins, before flipping and cooking on the other side for another 2 mins. Repeat until all the flatbreads are cooked. Gloss with a little oil.

Cook’s note: The dough keeps in the fridge for up to 1 week. Alternatively, you can freeze the dough or cooked flatbreads (they heat nicely in the toaster, straight from the freezer).