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Flatbread - with lavender and spice


1. Place the ingredients in a food processor and whizz until a dough ball forms (alternatively use a dough hook in your mixer or if you are making half the amount use your hands).

2. Place the dough on a floured surface and roll into 2 sausage shapes.

3. Slice each sausage up to make 12 pieces and roll each piece out.

4. Fry the flatbreads in a hot non-stick pan (no oil) for just under 2 minutes a side or until browned on each side. You will notice that as the under-side cooks, the breads start puffing up. Flip with your fingers to check and if it’s brown, turn over.

5. Between batches, wipe the excess flour with a dry cloth or a paper towel from the pan.

6. Cool between 2 dishtowels, the breads can be kept in an airtight container and served the next day.

This is a great way to start making “bread”. Nothing screams domestic goddess more than serving warm flatbread with a casual meal or allowing your kids to get involved to eat flatbread out the pan with leftovers.

For the 2017 Christmas course (Sugar n’ Spice) I made bite size rounds, filled with Lavender and a pinch of all spice and served them with tamarind prawns and black dukkah. This Middle Eastern addition works equally well with hummus and as a side to lamb, and is also delicious dipped in olive oil and homemade Za’atar.

Serve with this gorgeous recipe (my holiday Christmas favourite)
Flatbread -with lavender and spice