Ingredients

Method

• 360 g cake flour
• 1¼ t sea salt
• 125 g cold butter, cubed
• 11⁄3 cups plain yoghurt
• Canola oil, for frying
• Woolworths coriander-and-lime pesto, for serving
• Fresh coriander, for serving
• 2 red onions, diced, for serving
• Woolworths pickled vegetables, for serving

Method

Ingredients

Using a wooden spoon, mix the flour, salt, butter and yoghurt in a large bowl to make a silky, soft dough.

Roll into a sausage shape, cut into 4 cm-wide pieces and roll out into circles ½ cm thick on a lightly floured surface.

Heat a little canola oil in a non-stick pan and fry the breads. Once they start to bubble, turn and fry the other side.

Serve with the pesto, coriander, onion and pickled vegetables.