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.
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.
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature
Much like with a good stew, braised red cabbage only improves on the second reheating. It’s just one of the reasons why it’s so great
Torie says: There is something incredibly comforting and nourishing about a cup of masala chai, no matter what time of year it is. In the
Sign-up for recipes, reading lists and new releases
© Rooted Spices. All rights Reserved. Website by Little Green Jesus
© Rooted Spices. All rights Reserved.
Website by Little Green Jesus
