This Farmdrop recipe is a sociable starter — guests can use warm flatbreads to scoop up fresh herbs and Graceburn cheese (a creamier, less salty feta), finishing this delicious snack with a hefty dash of Black Urfa Chilli for a smoky, chilli heat.
Homemade Flatbread with Black Urfa Chilli
300g plain yoghurt
1/2 tsp baking powder
1/2 tsp salt
1 jar of Graceburn cheese, drained
1tbsp Black Urfa Chilli
Mix together the flour, yoghurt, baking powder and salt in a bowl.
Transfer the mixture to a floured surface and knead for a minute to combine.
Divide the mixture into six balls, then use a floured rolling pin to roll out into rounds, about 1.5cm thick.
Put a griddle pan onto a high heat and cook the flatbreads for two minutes on each side.
Serve the flatbreads with the cheese, herbs and Rooted Spices Urfa Pepper Pul Biber sprinkled on top.