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Wholegrain flatbreads

5
(2)
  • 6 Serves
  • 10 minutes
  • 10 minutes

Recipe supplied by Sanitarium.

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Ingredients

6 Serves*
3 Weet-Bix™, very finely crushed
1 1/4 cups wholemeal flour, plus extra for dusting
2 tsp baking powder
pinch salt
1 cup unsweetened low-fat Greek yoghurt, or plain non-dairy yoghurt
2 Tbsp olive oil
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Combine Weet-Bix, flour, and salt in a large bowl. Add yoghurt and olive oil, and mix until no flour remains. Cover and rest 5 mins, so the dry ingredients can hydrate.
  2. Lightly dust bench with flour, turn dough out, and knead for 30 seconds until smooth. Divide into 6 balls.
  3. Roll each dough portion into a 15 cm circle, dusting bench with flour as necessary.
  4. Heat a heavy-based skillet to medium. Place a round of dough into the hot, dry, pan and cook 1 - 1.5 minutes, until bubbles start to show on the top and brown spots form on the bottom. Flip and cook a further minute, until golden and puffed. Transfer to a rack lined with a tea towel, and repeat with remaining dough rounds.
  5. Serve warm or at room temperature, with your favourite dips or fillings.

Top Tips

  • Dairy-free unsweetened yoghurt can be substituted for the Greek yoghurt. If using an unstrained (natural or dairy-free) yoghurt, the dough may be a bit wetter when initially mixed. If necessary, add a bit of extra flour as you knead and roll.
  • Flatbreads can be briefly reheated on a hot pan, or in the toaster.
  • The finer the Weet-Bix are crushed, the smoother the dough will be.

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