Hot & Sour Whole Wheat Flatbread


Servings: 4



  • ¾ cup wholewheat flour
  • ¾ cup oat flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • ¾ cup yogurt
  • extra wholewheat flour for work surface



  • Place the whole-wheat flour, oat flour, baking soda, and sea salt in a mixing bowl and whisk together.
  • Make a well in the center of the flour and add the olive oil and yogurt.
  • Mix the wet ingredients into the flour with your fingers or a fork until it forms a dough. If the dough is too dry, you can add some water. Dough will be sticky.
  • Place the dough on your floured work surface and knead for 5 minutes. Dough should be smooth and elastic at this point.
  • Place the dough back in the mixing bowl, cover with a bread cloth, and let rest for 15 minutes.
  • Grill the vegetables in 2 tbsp of SPRIG Passion Fruit & Malagueta Sauce and a sprinkle of salt.
  • When the dough has finished resting, cut it into 8 equal portions and roll each portion into a ball. Cover the balls with a cloth to keep them from drying out.
  • Heat a pan with a lid to medium/high heat.
  • Working one ball at a time, roll each ball out into a ¼ inch thick circle.
  • Place flatbread on a hot pan and cover with the lid. Let cook for 30 seconds, remove lid, and flip the flatbread over (cooked side should be browned in spots).
  • Remove bread from pan and repeat process with remaining dough.
  • Heat the oven to 200C.
  • Place the flatbreads on a baking tray.
  • Sprinkle some cheese, followed by the vegetables, divided equally. Bake for 10 minutes, or until cheese has melted.
  • Add some coriander leaves on top for garnish and serve hot.


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