Makes
8
An easy and economical way to make flat breads. Cook them on a cast iron pan, not on a non-stick pan, because the high heat required will damage the non-stick finish.
Recipe Category
Products in this recipe
You will need
1 ¾ cups (430 ml) cake flour
1 T (15 ml) baking powder
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1 cup (250 ml) plain full cream yoghurt
1 T (15 ml) olive oil
± ½ cup (125 ml) melted butter
Method
Sift the flour, baking powder and Seasoning together. Add the yoghurt and oil.
Mix with a knife until all the yoghurt is mixed in, now knead lightly to get a smooth dough.
Cut dough ball in half and then in half again and again until you have 8 even sized pieces.
Roll into balls, flatten and roll out on a floured surface until very thin and about 15 cm in diameter.
Cook on a smoky hot cast iron pan, turn when blistered and cook second side.
Brush on both sides with melted butter and pile up in a cloth to keep warm for serving.
Roll out balls of dough
Cook on a smoky hot cast iron pan
Turn when blistered and browned
Brush with melted butter
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