Ingredients

Method

• For the  flatbread:
• 250 g self-raising  flour
• 1 cup double-thick plain yoghurt
• salt, to taste
• olive oil, for brushing
• For the bokkom butter:
• 2 bokkom fillets, roughly chopped
• 150 g butter

Method

Ingredients

1. To make the  flatbread, combine the flour, yoghurt and salt until a thick dough has formed. Do not overmix. Portion into 4 evenly sized balls, then roll out to a thickness of ½ cm.

2. Brush with olive oil and braai over medium coals until cooked through; about 5 minutes per side.

3. Meanwhile, combine the bokkoms and butter in a cast-iron pan and simmer on the braai until the butter is foamy.

4. Serve the flatbreads with the warm bokkom butter.

Find more braai recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom