Homemade Flatbread with Black Urfa Chilli

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.


300g self raising flour
300g plain yoghurt
1/2 tsp baking powder
1/2 tsp salt

1 jar of Graceburn cheese, drained
20g mint
20g parsley
20g dill
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.

spices used

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