I certainly never do. Usually, I make the Greek pocketless pitas with the gyros, but I decided to give this a try today. Its brunch incarnation sweeter than the savory original, and paired with roasted peaches and maple cream is just one of over 120 recipes in Ottolenghis new Nopi: The Cookbook ($40, out tomorrow from Ten Speed Press), co-authored with the Soho restaurants head chef, Ramael Scully. Since then, he has opened three additional delis, each with its own dedicated bakery program that pumps out the same little breads, and published four best-selling cookbooks. This one combines sweet, sour and salty notes, and is best served with warm bread to scoop up the tomatoes and soak up their juices. Set aside, cover with a clean tea towel, and repeat with the remaining dough and ghee. Thank you! On a well floured surface, roll out 6 long pieces of dough. While the vegetables are roasting, make the lavash. In a large bowl or jug, combine the yoghurt, cream, orange and lemon juices. I was flipping through the cookbooks( although the only flipping I should be doing is with textbooks :/) and I saw the recipe for falafels. Will definitely make again. I would love to know what herb you sprinkled on yours though. All three recipes are from either Plenty or Jerusalem, both cookbooks by Yotam Ottelenggi and Sami Tamimi that I am smitten with. medium onion, finely chopped ( cup / 80 g in total) I will admit we (I) only had 1 (5.3oz) container of plain yogurt but also had sour cream so we improvised and it was great. Your yogurt flatbread sounded yummy, too. Perfect,perfect, perfect. Push the potatoes to one half of the tray, and put the onion wedges in one of two empty corners. All Rights Reserved. Here's what you'll need (full measurements in the recipe card below) Place Greek yoghurt in a mixing bowl and give it a stir. You should be able to easily press into the ball of dough (it shouldnt be super stiff) without leaving a lot of sticky residue on your fingers. flatbreads weighing about 200-250g a little olive oil to brush flatbread 350g tomatoes, roughly chopped 2 small ridge cucumbers, peeled and chopped 4 spring onions, peeled and sliced 25g flat-leaf parsley, roughly chopped 15g fresh mint, roughly chopped 3 tablespoons fresh lemon juice 6 tablespoons extra virgin olive oil Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The scrolls are one of my favourites . I have some self rising flour that I need to use before it gets bad or I have to put in the freezer. 3 ounces corn kernels, fresh or frozen2 tablespoons butter, plus extra for greasing cup all-purpose flour, sifted cup instant polenta2 teaspoons baking powder2 tablespoons superfine sugar4 tablespoons unsalted butter, plus extra for greasing the loaf pan5 tablespoons whole milk cup Greek yogurt3 eggs, yolks and whites separated1 teaspoons runny honeyCoarse sea salt and black pepper. Add the yogurt and stir with a rubber spatula or dough hook to combine. Or dinner. I've done the same before by mistake when I was using all purpose flour instead of self-raising Wondered why my flatbreads were so flat haha. And totally worth the wrath of mom, apparently, and the roasty toasty fingertips. The longest part is letting the dough sit in the fridge for an hour, but Ive gotten away with cutting that back to 20 or 30 minutes while Im making the other components of my meal. 1 cups Self-Raising Flour + more if needed. 14. , The brand I have in my fridge right now is Two Good but Ive made this with store brand and Oikos as well. On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Prep 15 min Cook 5 min Serves 4 as a side 70g Greek-style. Make the flatbreads. Garnish with mint leaves. Divide into 4 balls and roll them into flat disks with a rolling pin. Thanks for all these great ideas.love this site. All rights reserved. Mix together with your hands to form a ball of dough. 4. I'm glad they worked so well. When ready to serve, trim the ends of the bread and cut 8 slices 3/4-inch thick. Meanwhile, make the vegetables. We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious Sign up to get the latest recipes, video announcements, and more! Knead for about a minute until the dough is smooth. We eat it a lot with Indian-style dishes (like curries, etc) and also as a side dish to a lot of meals. Yotam Ottolenghi's Lavash flatbreads with mint yoghurt and vegetables: 'They're messy to eat, but it's all part of the fun.' . These flatbreads use miracle two ingredient dough as a base. Im going to try again because I desperately want this to work for me! cup heavy cream1 teaspoons maple syrup cup cream cheese, room temperature. Yotam Ottolenghi's goat shawarma with yoghurt flatbreads and watermelon Yay! Remove from the oven, and after 10 minutes tip it out of the loaf pan and set aside on a cooling rack to cool completely. unsweetened plain vegan yogurt (we used Forager cashew yogurt), Fresh parsley, finely chopped (or herbs of choice). Almond and rice are both quite different from wheat/spelt so I cant really anticipate how the result would be. Add 400ml water, a teaspoon of salt and two teaspoons of oil, and work on low speed for two minutes, until it comes together. I tried making a gluten-free version of our fluffy vegan egg bread and it turned into a gloopy mess that I am going to spare your eyes from because it wasnt pretty. If its thicker and stodgier in texture, a couple tablespoons water will help the dough come together. Repeat with the remaining dough and filling, then sprinkle both sides of each pastry with half a teaspoon of semolina. Today the other component is this smoky sweet potato hummus, as my contribution to The Food Matters Project. Melt a tablespoon of ghee in a nonstick frying pan on a medium-high heat, and fry the bread for three to four minutes, turning halfway, until golden-brown on both sides. This easy yogurt flatbread is amazing. Lightly grease a loaf pan with butter and line it with baking parchment. I cannot wait to try the flat bread recipe, I discovered your blog a couple of days ago, and have been back to visit every time a have a spare second since! Preheat the oven to 170C/150C Fan/Gas 3. SO GOOD! Mix well then fold gently into the flour mix, until well combined. This was very tender and made a delicious vehicle for your chicken gyro recipe. With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty and form a walnut shaped ball. To serve: Sweet potato gnocchi sounds wonderful, Im sure the flatbread would be a nice side to it. Bing, bang, boom flatbread was born in our kitchen today. Lavash Flatbreads with Mint Yogurt and Vegetables | Flat's the Way If the dough is too sticky, add additional flour, 1/2 tablespoon at a time, as needed. Menu 5. The new vegetarian | Food | The Guardian cup spelt flour, plus extra for kneading/rolling, Extra-virgin olive oil or butter for the pan, 1 teaspoon paprika, plus more for garnish. Divide the dough into six. So so impressed with the results, I used a little more sweet potato than the recipe called for but it just meant I needed more seasoning to take the extra sweetness out of it. Only about 1/4 of them got puffed. Ive made this recipe so many times without fail! Place the chickpeas in a large bowl and cover with cold water at least twice their volume. 1 tbsp or so of water if needed Your email address will not be published. 1. All gluten-free flour blends are different and therefore we cannot guarantee that another blend will work. NYT Cooking is a subscription service of The New York Times. Thanks to Brad Cunningham. Add the . No yeast and no kneading, this simple dough makes the best flatbread ever. From left: chefs Ramael Scully and Ottolenghi at Nopi restaurant in London. Instead of garlic olive oil for brushing, you can also use melted vegan butter with garlic powder or fresh garlic that is sautd until fragrant. Transfer the dough onto the heated pan and cook for 1 1/2 to 2 1/2 minutes on each, or until browned and cooked through. Thought this might be a good recipe to use it. Find favourite recipes from the Ottolenghi Test Kitchen, our cookbooks, Yotam's columns and more. 2. Season to taste. If desired, brush it with the optional garlic olive oil and give it a generous sprinkle of parsley. Itll probably take you one or two breads to master it (theres a lot of folding involved), but once you do, youll be off. Lightly grease a clean work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes. Photograph: Colin Campbell/Guardian. Chill for an hour or till ready to use. My favorite flatbread recipe Ive tried so far. Heat a skillet over medium heat and add the oil or butter. Thanks for an easy, yummy recipe! Yes, there are plenty of recipes out there. Fry the onion for nine minutes, stirring a few times, until soft and a little charred, then spoon into a bowl and mix with the cheese, paprika, spring onion, coriander, vinegar and half a teaspoon of salt. If your yogurt is thin and runnier than the kind I use, youll probably need to add a bit more flour. Very important. Add more flour as necessary. Lift the flatbreads on their paper bases on to the hot trays and bake for nine minutes, turning the trays halfway through, until golden-brown. 4. I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!). Adapted from Ottolenghi's recipe in the Guardian Try lavash with tomatoes and mozzarella and goat cheese. 1 tbsp all-purpose flour 1 1/2 hours, plus at least 8 hours soaking, About 1 hour, plus several hours' cooling, 1 1/2 hours, plus chilling and freezing time. cup / 150 g Greek yogurt During the summer months, I want a simpler approach. There are endless ways to use them. Serve straight out of the pan for the crispest results. Wish me luck!! Roll each ball of dough into a thin 6-inch (or so) circle, flouring the rolling pin and counter as needed. Halved the recipe and made these last night. 5-Part Guide to Delicious Vegetarian Eating! The perfect, pillowy soft texture. One bad falafel experience and youre scarred for life. 3. 1 tbsp finely chopped flat-leaf parsley Draw up the sides, roll into a ball and squeeze out any liquid released from the flesh. Needless to say, I didnt eat a falafel again for the next few years. I have made your naan recipes many times (always a hit!) If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan. I had a different one that is good but these are amazing!! Both breads can be used in a similar fashion and both taste delicious. Sweet potato pancakes with yogurt and date syrup. Set aside, cover with a clean tea towel, and repeat with the remaining dough and ghee. High fives! Spread on a 30cm x 40cm oven tray lined with baking paper, and roast for five minutes. Knead for about a minute until the dough is smooth. With your hands, press out the dough into a 15cm x 8cm rectangle, dust with flour and feed through the pasta roller on its widest setting. Cool for 1-2 minutes, until the butter starts to foam, then add 4 slices of cornbread to the pan. If Mel tells me I need another flatbread recipe in my life, I need another flatbread recipe in my life. 4. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out intorounds approximately the size of a saucer. Hey Amy its this rolling pin (I LOVE it!). Categories . 2. You can use any other oil in place of the olive oil in the bread. 2 tbsp finely chopped cilantro Erin from one of my favorite blogs,Naturally Ella, chose this weeks recipe a simple blank canvas homemade hummus. Remove from heat and set aside to cool. I remembered I bought a container of Fage sour cream (new to me!) Good warning on the bubble steam! Ill confess Im skeptical about gluten-free bread alternatives for the most part, but the flavor and texture of these was excellent. Place Greek yoghurt in a mixing bowl and give it a stir. These super quick and easy yoghurt flatbreads are made with just three ingredients. If desired, brush it with the optional garlic olive oil and give it a generous sprinkle of parsley. and used that to make up the difference it seemed thicker than normal sour cream. No one missed the meat. tsp baking powder I promise they are worth it! Word of warning, I had one in the cast iron skillet, had a big bubble, I picked it up and the bubble burst steam out on my finger-OUCH! Put everything bar the butter in a bowl, and mix with your hands to form a dry dough (add flour if needed). Thanks so much in advance!! Mix well by hand until smooth and uniform. I ate a really really bad falafel a few years back and I hated it. This website uses cookies to improve your experience. Cover and let the dough rest for 30-45 minutes. I adjusted the hydration, added more water; the dough felt dry. 11. Cook each piece of flatbread until bubbles start to form on top. 2. Trader Joes sells lavash flatbreads in a squarish shape that can be used as pizzas or wraps. Mix the potato wedges with two tablespoons of oil, half a teaspoon of salt, the paprika, cumin and chilli. I would LOVE to have a delicious Flatbread in my life again. tsp cayenne pepper I think Im going to attempt to make these with half the sodium I will let you know how it turns out after reading the comments Im eager to try this recipe. Sign up and receive the latest tips via email. This is my new favorite flatbread recipe.! Having never made flat bread before and never buying it either, Im not sure what to do with it. I make bread quite often but I have never attempted flatbread. I live in Idaho with my husband, 5 kids, and selection of weird farm animals. Prop styling: Jennifer Kay. For the vegetables 3 medium desiree potatoes cut into 2cm-wide wedges 60ml olive oil So I got up and reached downstairs and soaked a cup if chickpeas. These turned out beautifully. You can make these flatbreads as thin or thick as you like. My kids went nuts! 2. Fill a deep, heavy-bottomed medium saucepan with oil( I used regular vegetable oil). Thanks for commenting with a gluten free variation. The exact time will depend on the skillet/griddle and temperature. Repeat with the remaining dough, so you end up with six pieces of flatbread, two on each sheet of paper. Serves six to eight. Simmer the barley in plenty of water for 50-70 minutes, until tender but with a bite. Your email address will not be published. Theyll keep in an airtight container for up to two days. Stir-fry for two minutes, then add the prawns and cook for two minutes more, stirring to ensure everything is evenly cooked. Who knows the search would take that long? FOR THE SAUCE: How does the texture of this compare to your Naan Indian Flatbread recipe? Your email address will not be published. Divide the dough into 8 and roll each into a ball. This week Im looking at flatbreads, which are ideal vehicles for countless spreads, toppings and fillings. So awesome that cottage cheese worked in a pinch! Breakfast Recipes From Yotam Ottolenghis New Cookbook, https://www.nytimes.com/2015/10/19/t-magazine/breakfast-recipes-cookbook-yotam-ottolenghi.html. The flatbread was really really good but hard to roll thin enough to use for tacos. Top them with an optional garlic butter or serve as is. Flip your dough to ensure both sides get covered in oil. If you dont have time to make the flatbreads. Thank you. Skip links. Take the setting down a notch and feed through again, then repeat notch by notch until you pass it through the thinnest setting. Heat a skillet or frying pan on medium heat. This easy yogurt flatbread recipe is life changing! Now in a food processor, pulse together the chickpeas and the herbs till broken down but not mushy or pasty, and holds itself together in a ball. Meanwhile, make the vegetables. We also use third-party cookies that help us analyze and understand how you use this website. I have a batch waiting for me in the fridge right now! Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Thanks for this recipe! As a subscriber, you have 10 gift articles to give each month. Melt clarified butter in a nonstick pan and fry the flatbreads, one at a time, on medium heat for two minutes a side, until golden brown. ottolenghi yoghurt flatbread. Menu. I will double the batch next time. Pour the mix into the loaf pan and bake in the oven for 25-30 minutes, until a skewer inserted into the middle of the bread comes out clean and the top is golden brown. Push the potatoes to one half of the sheet pan, and put the onion wedges in one of two empty corners. I used your other flatbread recipe last night for Greek tacos. Will make again and again! Didnt use the full amount, just judged by look and feel. Your email address will not be published. Let the dough rest for 30 minutes or so to let the gluten relax. Loved how easy these were to make and they taste so good! Hello. You want to work quickly with this dough it tends to get stickier the longer its at room temperature. Thanks, those look fabulous and will be good with the lentil soup for dinner tonight. ottolenghi yoghurt flatbread. Yotam Ottolenghi is chef/patron of Ottolenghi in London, Now that's what I call a comforting combo, says Yotam Ottolenghi, Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghi's recipe for yogurt flatbreads with mushroom ragout. Many thanks for the recipe and ideas. When stirred, it should be thick and scoopable like soft ice cream. So good and so easy and I feel like I will gain 45 pounds (yikes) now that I have this recipe. Draw in the sides and bottom of the bread, to make a loose pocket, and serve. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add the corn kernels to a large hot frying pan over high heat and char for 2 minutes, shaking the pan from time to time until golden brown all over. Oh and the less washing up, the better! salt Melt about 2 tablespoons of butter and place in a separate bowl with milk, yogurt, egg yolks, honey and roasted corn. 120g plain natural yoghurt 250g plain flour, plus extra for dusting 250g strong bread flour 100g ghee, for frying Salt. We havent attempted to grill it, so we arent sure! It was gummy and excessively oily and just plain terrible. Subscribe now for full access. Quick and easy. You may need to adjust the flour as needed if the dough is too wet or add water if it is too dry. I just made these last night and they were so easy and so yummy! Lemon and Poppy Seed Cake (National Trust Version), Lamb Meatball and Semolina Dumpling Soup With Collard Greens | Yotam Ottolenghi, Cranberry Spice Bundt Cake | Dorie Greenspan, Roasted Chicken with Clementines | Jerusalem, Subtly Spicy, Softly Hot, Slightly Sweet Beef Stew | Everyday Dorie, Iced Honey-Apple Scones with Whole Wheat | Baking with Dorie. No yeast required! Charred Tomatoes with Cold Yogurt - The Green Creator This is a dish developed for Yotam's 2016 debut at Meatopia, the fire and meat festival held at Tobacco Dock in London every September. cup / 60ml freshly squeezed lemon juice, plus grated zest of 1 lemon ( I left this out) For the filling, heat four teaspoons of oil in a large frying pan on a high heat. I would say my recipe combination here is on the medium side, but feel free to punch up the paprika and cayenne to make it more bold taste as you go and adjust as you wish. If you would like, you can mix seasonings or herbs into the dough as well to make it a flavored dough. I boiled them but theres not need to. These were great! One is for the adapted cornbread, which they recommend cooking with pears instead of peaches this time of year. Flour a clean work surface and preheat a greased pan over medium heat. Thanks for sharing the recipe. Im pretty sure my mom used a purple yam, Scully says. Cut the dough in half and keep one half covered, to stop it drying out. And when it came to writing the restaurants book, Ottolenghi and Scully were careful to adapt such recipes for the home cook while preserving their intensity and complexity though some recipes are still, as they write in the book, pretty involved.. ottolenghi yoghurt flatbread - itatavinos.cl We have two family members who need gluten free and another who is allergic to rice so many of the rice based cup for cup flour substitutions dont work for us. We also added garlic and fresh thyme and after grilling them we lightly buttered them and added more garlic and fresh thyme (can you tell I am Italian garlic in everything if it needs it or not). No fuss. Thanks Mel! But should it be? Bring to a boil and cook for 5-6 minutes, until about 1 cup is left in the pan. Remove the bread from the pan and keep somewhere warm while continuing with the remaining bread and butter. Heat for three to four minutes, stirring until the sugar has dissolved. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Divide the dough into 6 even parts. I've popped down a simple garlic butter that tastes great slathered on top of the flatbreads when they're fresh off the frying pan. Yotam Ottolenghi's breakfast recipes with a difference Add the oil and 90ml water, then knead with the dough hook on high speed for two to three minutes, until it comes together into a smooth, malleable ball (scrape the sides of the bowl once or twice, to help it along). Not a concern. I think perhaps I need to try a different brand of yogurt. Any thoughts on possibly using whole wheat flour, or other whole grain flour, in place of part or all of the white floiur?? What do you recommend? Transferring them to the griddle was complicated and some looked pretty ugly. while Plenty is a vegetarian cookbook, Jerusalem features food for both meat eaters and vegetarians alike. Don't stress about getting a perfect circle shape when rolling the flatbreads out. Design by Purr. This is the recipe Ill be using from now on. It also tends to leave flour marks which don't look nice. Tap For Ingredients Method Pour the flour into a bowl, make a well in the middle, then add the yoghurt. The goal here is to have a smooth and soft dough that does not crumble and that is not too sticky. They turned out amazing! If you're worried about using yeast or just looking for something super quick and easy, flatbreads the best way to go. Required fields are marked *. We loved this! The verdict? ottolenghi yoghurt flatbread Makes eight. Chill for an hour or till ready to use. All of my recipes had ingredients but no methods. A keeper for sure. 3. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. I am so glad I did. Below, the chefs share two breakfast recipes from the book, which they think highlight the flavors of autumn in the United States and their own flavor profiles. Can you tell me how to reheat them since I saw you said they freeze great? I thinly sliced a garlic clove and simmered it in some oil on medium heat, and then used this oil to brush the breads. Thanks! Set aside until required. Could you please clarify which of these to use as baking powder and baking soda are obviously different. Just made the flatbreads with my 5 and 3 year olds. Place the flatbreads in the pan and cook for a minute or two on each side like you would cook a pancake. 3. I felt like making falafel. A quick bread that can be whipped up on short notice and doesnt require a 500F oven. Thanks again for a great recipe! We are always a bit nervous when it comes to gluten-free baking, especially bread because its something that we are not so experienced in and something that we have failed at more times that we have succeeded at. Put the porcini in a bowl with 120ml of lukewarm water. Yotam Ottolenghi's klassieke hummus met flatbread (uit Jeruzalem) amuse februari 2023 12 3.5/5 Zo maak je hummus op Yotam Ottolenhi wijze Kies voor niet-traditionele ingredinten. Those puffs will deflate as the flatbread cools, but they create a delightful flaky, soft texture to the flatbread. I had the same experience. That changed yesterday. 170g 00 flour, plus extra for dusting10g unsalted butter, at room temperature and cut in to 1cm pieces tsp caster sugarFlaky sea salt1 tbsp olive oil1 tbsp honey1 tbsp nigella seeds1 tbsp sesame seeds2 tbsp linseed2 tbsp sunflower seeds1 tbsp poppy seeds1 tbsp coriander seeds, lightly crushed tsp chilli flakes. What a fantastic recipe to add to my bread collection cant have too many! ottolenghi yoghurt flatbread - creativekind.agency Want our recipes delivered straight to your inbox? Your email address will not be published. 7. Or just leave it plain as can be. 5-Ingredient Gluten-Free Flatbread - Sweet Simple Vegan Preheat the oven to 200C (400 F). 200g 00 flour300g plain flour100g fine semolina, plus 50g for dustingSalt120ml vegetable oil, plus plenty extra for brushing 2 red onions, peeled and thinly sliced 170g mature cheddar, roughly grated2 tsp sweet smoked paprika4 spring onions, finely sliced20g coriander leaves, roughly chopped1 tbsp white-wine vinegar80g unsalted butter. cup / 180 g light tahini paste ( I used regular tahini, 1/2 cup instead of 3/4) Drizzle with a tablespoon of oil and a quarter-teaspoon of salt, and roast for 10 minutes. Depends on if you like things spicier/smokier or on the sweeter side both should work just fine. It took a while to get the dough to the right consistency but it was well worth it. Im a bread baker, mostly the sourdough varieties, and havent bought bread for years. Flatbread recipe slightly adapted from Yotam Ottolenghis Plenty, Your email address will not be published. The most important ingredient in this flatbread is plain yogurt. Meanwhile that gives you time to prepare the vegetables. As for their sweet potato pancakes with yogurt and date syrup, any sweet potato will do. It should not be considered a substitute for a professionals advice. Haha, thanks for trusting me. In a large bowl, whisk together: Start mixing the dough until it clumps together. Hope youre doing well! Fold each flatbread into two or. Divide the bread among four plates and place two peach halves alongside. Optional: butter the flatbread immediately after removing from the griddle. Not only is the food great, its the kind of cookbook that I like sitting in bed reading. Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. Food styling: Emily Kydd. Learn how your comment data is processed. 3/4 cup yogurt (plain) Traditionally flatbread is made without yeast, which is also known as an unleavened bread. The dough may look dry but its easy to roll and shape. Ive had a hard time motivating myself to make any bread recipes because of the time involved, but this looks so simple to make, I put it on the menu for next week. We never get to freeze naan, though. 1 tsp pomegranate molasses, ( I used blackstrap). Put 90ml oil and the butter in a small saucepan on a medium-high heat, leave to melt, then set aside. Use an electric mixer or whisk to beat egg whites until soft peaks are formed. Thank you for ALL of your yummy recipes. Melt a tablespoon of ghee in a nonstick frying pan on a medium-high heat, and fry the bread for three to four minutes, turning halfway, until golden-brown on both sides. Five shiny stars! Remove from heat and set aside until ready to serve. Getting a flatbread recipe to work right, taste great, keep well and a dough thats foolproof, has been on my list for a long time. Heat the oven to 230C/450F/gas mark 8. 8. mort de christine delvaux; chanson musette connue I think adding a bit more flour next time (or using a thicker yogurt) may help!
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