YOGHURT FLATBREADS

I’d seen these flatbreads consistently in my social media feed for months, everyone from top chefs to parenting influencers raving about them. I finally made them and now understand the fuss – quick, cheap and tasty. Pack them with salad, enjoy with slow cooked lamb, or serve hot with hommus.

INGREDIENTS

• 1 cup self raising flour
• 1/2 cup greek yoghurt
• Olive oil
• Salt flakes to serve

METHOD

Put flour in a medium bowl and cut the yoghurt in with a knife (just carefully mixing it in). Bring the mixture together with your hands on a lightly floured surface and knead together lightly until it’s smooth. Rest the dough for five minutes. Divide the dough into four pieces and roll each piece onto the floured surface until it’s about 20cm round. Heat a couple of tablespoons of olive oil in a frypan on a high heat then cook one flatbread at a time for about a minute each side until it’s golden and bubbly. Add a little extra oil to the pan after each flatbread is cooked and repeat until all four are cooked. Sprinkle with sea salt to serve.

Autumn on a Plate

March is the perfect time to eat and drink your way around Tasmania. A Taste of the Huon returns to Ranelagh on 8-9 March, celebrating the valley’s finest produce with food, wine and live music (hello Mental as Anything!). On the 15th, the Dover Seafood Festival brings freshly shucked oysters, crayfish and abalone to the southern foreshore, while the Tasma­nian Heirloom Festival in Hagley pays homage to heritage produce and traditional food culture. Later in the month, the Southern Open Vineyards Weekend unlocks over 40 cool-climate wineries, including many that rarely open their doors. Four very good reasons to get out and enjoy the season.