VERSATILE DOUGH
Quick dough for a multitude of uses (pizza, bread rolls, naan, donuts, vetkoek, dumplings etc). Here I made flatbread brushed with garlic butter and flat leaf Italian parsley. This recipe made 8 flatbreads.
- 2 cups self-raising flour OR 2 cups cake flour + 2 teaspoons baking powder
- 1 cup double cream or greek yoghurt
- 1 teaspoon salt
- 1 tablespoon olive oil
Mix until all the flour is incorporated into the yoghurt and knead for a few minutes until less sticky and smooth.
Portion the dough into 8 equal pieces and cover to rest for 10 minutes.
Roll each ball out on a floured surface until as thick as a sosatie skewer.
Do not stack them on top of one another as they will stick together.
Heat a thick bottomed or cast iron pan and once hot dry fry each flatbread for a few minutes per side.
You will see bubbles forming in the dough.
Flip and dry fry the other side.
Remove and place on a warm plate and cover with a clean cloth to keep it warm and soft.
Stack them on top of one another as they are done and keep them covered.
I melted some butter and added fresh flat leaf Italian parsley to the butter and brushed over the hot flatbread only on the top side.
These flatbreads are ideal to serve with soup, with greek chicken gyros, with hummus and falafel, as a side dish with a braai, eaten with curry etc.
Recipe and photo: Elsabie Templeton
