Directions
Flatbreads
200 g strong flour
4 g dry yeast
1 tsp salt
1/2 tsp sugar
150 g yogurt or buttermilk
Tabbouleh salad
3 bunches of parsley, finely chopped
2 spring onions, finely chopped
6 cherry tomatoes, diced
1 tsp mint leaves, finely chopped
50 g bulgur wheat
1/2 lemon, juice
1 tbsp extra virgin olive oil
Salt & pepper, to taste
In a large bowl put the flour, salt, sugar and yeast and mix well. Add the yogurt and mix thoroughly. Knead for 2 mins or until it comes all together. Leave aside in a warm place for a minimum 30 minutes.
Divide the dough into 4 balls. Flatten the balls and roll each one on a lightly floured surface into a circle shape,
Place a pan on a high heat and cook the flatbread for 1 to 2 minutes on each side.
Tabbouleh salad
Pour 150 ml boiling water over the bulgur wheat in a small bowl. Cover and set aside for 5 – 7 minutes.
In a bowl mix all the chopped veggies and herbs. Add the bulgur, lemon juice and olive oil and season to taste. Mix well and serve with hummus and flatbread.
Enjoy!
