Soft & subtly fragrant with Rosemary, give this recipe a try
Goats Milk Yogurt & Rosemary Flatbread
I leave this to ferment overnight, just leave out the salt and half the flour, like a thick batter. The extra time adds to the flavour, but if you don't fancy it, just skip this bit.
- 500g strong white flour
- 1 x 7g dried yeast
- 300g goats milk yogurt or natural yogurt of your choice
- 2 x tbsp olive oil
- 100ml tepid water
- 1x tsp salt
- 1 x tbsp caster sugar
- 2 x tsp finely chopped rosemary
- Blend half the flour with yeast, yogurt, water, olive oil, sugar & rosemary. Make sure it’s a large enough bowl to allow for rising and leave overnight – usually I would do this just before I go to bed.
- Add the remaining flour and knead to form a soft dough which will be slightly sticky.
- Turn onto a floured surface & knead for 5 minutes, then leave to prove for further 40 min approx.
- Divide into 10-12 balls depending on the size you would like your flatbreads to be.
- Roll out and place on a medium heat griddle pan and cook each side for a couple of minutes, until they start to brown.
- Cover with a clean tea towel until you’re ready to use. This will also freeze well for later use.