Thank you to everyone who came along to our Greek Supper night in the woods at the weekend. We had SO much fun and want to do it all again! For those of you who couldn't make it, we thought we'd share the recipe for the Greek flatbreads that Regan made in her cooking demonstration - as well as a few pics from the evening. They're easy to make, tasty, and only use a few simple ingredients. Give them a go and be sure to share a pic of your finished breads with us on our Facebook page.
175g self-raising flour
175g natural yoghurt
half a teaspoon baking powder
- makes around 4 flatbreads -
Take a mixing bowl, and weigh out the flour and salt.
In a mixing bowl, add all of the flat bread ingredients, mix with your hands until it comes together in to a large ball (if it’s too sticky add a little more flour),and then place on a well-floured surface.
Give it a good knead to ensure all ingredients have come together, then divide in to 4 equal pieces.
Roll each piece of dough out in to a circle approx. 2cm thick, score across one side of the flatbread a few times with a knife, then place each one in to a dry hot frying pan or griddle (scored side facing down) to cook for 2 minutes on each side.
Serve warm with a good dip, or fold in half and fill with lamb kofta, salad, some fresh mint leaves, a good dollop of Greek yoghurt and a squeeze of lemon.
Want to come to our next supper night?!
Why not join us at The Chancery in September for our Thai private supper night where Regan will be cooking up a storm with Jane Beedle (2016 GBBO finalist).