Yoghurt Fermented Flatbread
These are the MOST delicious flatbreads. No sourdough starter needed but still you are fermenting the flour with yoghurt.
I love having them with some greek flavoured mince, yoghurt dip and fresh cucumber.
Soaked Yoghurt Flatbread
Ingredients:
2 cups organic white spelt flour
1 cup Greek yoghurt
2 tsp olive oil
1 tsp salt
2 tsp baking powder
Method:
1. Add all of the ingredients into a bowl and whisk to combine until a dough has formed. 2. Cover the bowl with a tea towel and allow to rest on the bench for 24 hours to allow the flour to ferment.
3. The next day, place the dough on a floured surface and press down to 1cm. Cut the dough into 8 equal pieces. Press with your fingers, or use a rolling pin to create flatbreads.
4. Heat a pan to medium heat and add in a tsp of ghee and cook the bread for around 1 minute each side, or until browned. Repeat with the remaining dough. Cover with a tea towel to keep warm until use.
