[WATCH] Saffron and yoghurt flat bread

Watch Sean Gravina make simple, yeast-free flat bread flavoured with saffron and yoghurt

Saffron and yoghurt flat bread

Ingredients

• 2 generous pinches saffron strands
• A little hot water
• 250g plain flour, plus extra for dusting
• ½ tsp baking powder
• 3 tbsp olive oil
• 1 tbsp Benna yoghurt
• Salt and pepper

Method

1. Put the saffron in a bowl and add just enough hot water to cover it. Leave to soak for 10min
2. Sift the flour into a mixing bowl with the olive oil and a couple of pinches of salt and pepper and the baking powder.
3. Pour in the saffron and its soaking liquid, add another 100ml of warm water and mix thoroughly until you have a lump free dough. If the mixture is too sticky, add a little more flour; if its too dry, add a tiny drop more warm water.
4. Knead the dough for 2-3 mins on a floured work surface until smooth and elastic.
5. Place in a clean bowl, cover and leave to rest at room temperature for 15-20 mins.
6. When ready, divide the dough into 4 equal pieces. Place on floured work surface and use a floured rolling pin to roll each piece into a circle about 2-3cm  thick.
7. Place a large, non stick, heavy based frying pan over a medium heat. When hot, cook the flat breads one at a time 1-2 minutes until golden brown.

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 April 2015.