YOGURT WRAP WITH STEAK
Yogurt wrap with rare pan-fried rump, beetroot chutney*, Camembert, grilled aubergine slices and red onion on creamy mayo and green salad.
- 3 cups self raising flour (or cake flour plus 3 teaspoons of baking powder)
- 1 ½ cups double cream plain yogurt
- 1 teaspoon salt
Sift the flour and salt together and add the yogurt. Stir until it comes together then knead for a few minutes. The dough is quite soft and sticky. Divide the dough into 8 equal pieces. Roll out each piece on a very well floured surface into a round shape less than 1 cm thick. Do NOT stack them on top of one another. Heat a nonstick pan and dry fry the wraps a few minutes per side over heat. The flour might come off and get a toasty brown so just wipe the pan out after every 3 or so wraps.
Stack them on top of one another and cover with a dry tea towel to keep them from drying out. Once they have cooled down completely they can be frozen in a plastic bag for future use or used to make wraps for a light meal or lunchboxes.
Note: Photo 2
I made this dough into flatbreads and served it with yogurt, steak and chimichurri sauce. I also added a little butter (50 g) to the dough. My version of steak gyros.
While the airfrier heats up to 205°C for a few minutes, rub your favourite spices (I used Worcestershire dry spice) on both sides of the steak (3 cm thick rump and at room temperature before frying) and brush with oil. Once the airfrier is warm put the steak on the rack and set time for 8 – 10 mins depending on how done you like your steak. Turn over halfway.
Allow the steak to rest for 10 mins for the juices to settle before cutting slices and placing it on the flatbread.
Recipe and photo’s: Elsabie Templeton
*
https://yourrecipeblog.com/recipes/kerrie-beetblatjang-slaai/
