This recipie is by Jess Murphy the well known chef in Kai Galway, and it origionally appeared in The Irish Times in 2019. Usually served with meats and curries, the junior shephers love when we use the flat breads as a base for homemade pizzas. Ingredients
- 200ml Velvet Cloud sheep’s yogurt
- 50ml water
- 20ml olive oil
- 2 cloves garlic, minced
- 1 bunch fresh coriander, chopped
- 2 tsp sea salt
- 3 tsp baking powder
- 400g plain flour
- Extra flour for dusting
Method
1. Mix the sheep's yoghurt, olive oil, salt, coriander and garlic in a large mixing bowl. 2. Add a third of the flour and the baking powder. Mix with your hands, then add the remaining flour and the water. Continuing mixing the dough until the dough stops sticking to your hands. If more flour is needed, add a little at a time till the dough stops sticking. 3. Cover the dough with clingfilm and allow it to rest for one hour, or overnight in the fridge. 4. Dust your work surface generously with flour and turn out the dough. Roll into 20g doughballs (roughly the size of your palm). 5. Heat a griddle or frying pan to a high heat. Do not add oil. 6. Roll out the flatbread to about seven-inch circles and place on the pan. You will notice bubbles starting to pop up from the dough. Fry on each side for about three to five minutes. And that's it. You can then drizzel with a high quality olive oil and serve with curries or dips, or our preference here is using the flatbreads for home made delicious pizza bases.
