![]() ![]() ![]() (I shouldn’t say so, but these toppings are fabulous on bought flatbread, too.) Makes eight.ġ tsp fast-action dried yeast 180ml warm water 1 tsp caster sugar 120g plain natural yoghurt 250g plain flour, plus extra for dusting 250g strong bread flour 100g ghee, for frying Saltįor the vegetables 3 medium desiree potatoes cut into 2cm-wide wedges 60ml olive oil 1 tsp sweet smoked paprika 1 tsp ground cumin ¼ tsp dried chilli flakes 2 red onions, peeled and cut into 2cm-wide wedges 3 plum tomatoes, quartered 1 courgette, cut in half lengthways, then cut widthways into 1cm-wide slices 3 garlic cloves, peeled and finely slicedįor the mint yoghurt 350g plain natural yoghurt ½ tsp dried mint 10g mint leaves 1 tbsp olive oil ½ tsp lemon juiceįor the mint yoghurt, tip the yoghurt into a sieve lined with two J-cloths, leave for an hour, then squeeze out as much liquid as you can, leaving about 200g strained yoghurt. ![]() These are messy to eat because they don’t fold perfectly like tortilla, but it’s all part of the fun. ![]()
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