Ingredients
- 2 cups (300g) self raising flour, sifted, plus ¼ cup extra for dusting bench
- 1 tsp baking powder
- 2 tsp sumac
- 1 tsp salt, plus extra for sprinkling
- 300g greek yoghurt
- ¼ cup olive oil
- Dukkah to serve
Makes/Serves: 15
Prep Time: 55 mins
Cook Time: 5 mins
Method
1. Preheat baking stone for 30 minutes at 230°C on the bakestone setting.
2. In a large bowl, combine flour, baking powder, sumac, and salt.
3. Make a well in the centre and add yoghurt. Stir with a flat-bladed knife until mixture starts to come together.
4. Transfer the dough onto a clean surface dusted with flour. Use your hands to bring the dough together and knead for 5-7 minutes or until smooth and elastic. Cover with a tea towel and rest for 20 minutes.
5. Divide dough into 15 even portions (40g). On a lightly floured surface, roll each portion into balls. Use a dusted rolling pin to roll out each ball into 3mm thick circles.
6. Transfer dough onto baking paper and carefully slide onto preheated baking stone. Cook for 1 minute each side or until golden brown.
7. Transfer flat breads to a serving platter. Brush both sides with oil then sprinkle with dukkah and salt.
Tips
Alternatively, cook this recipe in a preheated 20cm pan with a little olive oil.
Recipe presented by Chloe Skipp using a WOLF Baking Stone. Shop the WOLF range here.
