YOGHURT FLATBREAD
MAKES 4
I’ve been disappointed by so many bought flatbreads that I tried making my own. This one gets a lovely crisp, flaky texture
from the yoghurt, and is pretty nice brushed with garlic-scented olive oil and nothing more. It’s fab with the cevaps (page
104) and pretty much the perfect thing to have with hummus (page 64).
7 g (1/4 oz/1 sachet) dried yeast
1 tablespoon tepid water (body temperature)
1 teaspoon sugar
200 g (7 oz) natural yoghurt
about 230 g (81/4 oz) plain (all-purpose) flour, plus extra for dusting
1/4 teaspoon salt
vegetable oil, for greasing
melted butter or olive oil, for serving
Mix the yeast, water and sugar in a big bowl. Whisk in the yoghurt, then stir in the flour and salt. Knead on a well -floured board for 10
minutes, cover and allow to rise for 2 hours or so. Punch down, knead for 5 minutes and divide into 4 pieces.
Very gently pull the dough to form 12 cm (41/2 inch) rounds.
Cook under a super-hot griller (broiler)—I used a lightly oiled pan—or in a woodfired oven until brown on each side, turning over to
cook evenly. Brush with a little butter or olive oil and serve, ideally while still warm. You can also cook this on a chargrill on a
barbecue, or even on a ridged pan. Lightly oil each side before cooking.
Summer on Fat Pig Farm by Matthew Evans (Murdoch Books, £20.00). Photography by Alan Benson.