These have never let me down, and I am by no means a bread maker – so that’s really saying something! I first made these to go with dips and then to accompany slow cooked lamb and coleslaw, and now I make these with most salads and pretty much anything. The only thing I ever need is yoghurt as I keep the other ingredients in the pantry. I recently tried cooking these on the BBQ and the results were magnificent, far better if you have the means and weather to do so.
This recipe is by Matthew Evans, the former chef and food critic turned Tasmanian smallholder. Whilst in Tassie, we were quite excited to see his car parked next to ours, but I suppose that’s not very fluky in such a small place. I think of him as the Australian equivalent to Hugh Fearnley Whittingstall and River Cottage.
We dream of ‘The Simple Life’ but all we have so far are a few herbs in the garden and dungarees. One day, hopefully, we will all be more self-sufficient.
Ingredients – makes 4 small breads
- 7g (1 sachet of dried yeast)
- 1tsp sugar
- 200g (1 small pot) natural yoghurt
- 225g plain flour, sifted
- Butter (best) or olive oil to brush
First mix the yeast with 1tbsp lukewarm water and sugar in a biggish bowl. Whisk in the yoghurt by hand and stir in the flour with ¼ tsp of salt. Turn out onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic (try not to skimp on this as it will affect the quality of the bread).
Grease a large bowl and place the dough inside before covering with plastic wrap. Leave in a warm, draught-free spot for 2 hours, or until dough doubles in size. Now for the good bit – punch down dough and knead for about 5 minutes and then divide into 4 pieces. Use floured hands to gently work each piece into about a 12cm round (don’t worry too much about exact circles).
Cook in a lightly greased pan until browned on each side, or on a BBQ (highly recommendable).