Lilly Higgins' Tzatziki & homemade flatbreads
Ingredients
250g SKYR yoghurt
2 tbsp finely chopped dill
1 clove garlic, crushed
1/2 cucumber
To serve: olive oil, Kalamata olives, homemade flatbreads (recipe below)
Flatbreads:
175g Skyr yogurt
125g self raising flour
Pinch of salt
1 tsp nigella seeds
Olive oil spray for cooking
Method
First, make the Tzatziki: Cut the cucumber in half horizontally. Scoop out the seeds. Roughly grate the cucumber and press in a sieve to remove any excess liquid.
Mix the garlic and dill with the yoghurt. Fold in the grated cucumber and season with salt and pepper. Set aside.
To serve, drizzle with a little olive oil and a few fat Kalamata olives & serve with homemade flatbreads.
Flatbreads:
In a large bowl, add the flour and stir through a pinch of salt. *If using plain all purpose flour, also add in the baking powder
Add the yoghurt and stir together with a wooden spoon. Then, using one hand, mix together in the bowl until it forms one rough ball
Transfer dough to a clean lightly floured surface/table. Knead with your hands for 3-5 minutes until you achieve a smooth ball. *If it's too sticky or wet, sprinkle lightly with flour as needed
Allow the dough to rest for 10 minutes
Cut the dough into 4 equal pieces and roll them into balls
Dust the table with flour, using a rolling pin, flatten the dough to create a flat circle shape approx 16-18cms / 6-7inches. *Remember to keep sprinkling flour on the dough and flip it upside down whilst rolling it flat
Continue this step with the remaining dough balls
Heat a pan over medium-high heat and add a few sprays of olive oil spray (or lightly brush with oil). Add one dough and cook for 2-3 minutes until you start to see some bubbles appear
Lift one of the corners and once golden brown, gently flip using a spatula. Cook the second side for 1-2 minutes. Once it puffs up and golden - it's ready!
Transfer the flatbread to a plate and continue the above step for the remaining pieces. To keep them warm, cover with a clean kitchen towel.
