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Fried yoghurt bread

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

180 g cake flour
1⁄2 t bicarbonate of soda
1 t salt
1 cup full-cream plain yoghurt
coriander, to garnish
sea salt, to taste
1 cup canola oil

Method

1. Preheat the oven to 180°C.

2. In a bowl, whisk together the cake flour, bicarbonate of soda and salt, then fold in the yoghurt to make a dough. Divide the dough into 8 balls and roll out into 10 cm discs. Gently press a few coriander leaves into the surface of each bread and sprinkle with sea salt.

3. Heat the oil in a frying pan. Use a spatula to place the dough into the hot oil and fry on each side until puffed up and golden; about 5 minutes in total. Drain on kitchen paper, transfer to a baking sheet and bake in the oven for 5 minutes until cooked through. Serve piping hot with the green curry-poached mussels.

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Photography: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen