Coconut Flatbread with Yogurt Topping

 

Ingredients

 

Serve 6

 

Coconut Flatbread:

• 2 cups/300 g all-purpose/plain flour

• 1 cup/100 g unsweetened desiccated coconut

• 4-6 tbsp water

Yogurt Topping:

• 3 scallions/spring onions, finely chopped

• 1-2 fresh red Chile peppers, finely sliced (reserving a few slices to garnish)

• 1 cup/250 ml thick, creamy yogurt

• 1 tsp salt

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Method:

1. Coconut Flatbread: Sift the flour into a bowl. Stir in the coconut and enough water to make a smooth dough.

2. Dust your hands with flour and knead until smooth and elastic. Cover and let rest for 30 minutes.

3. Form the dough into a log and cut into 12-14 pieces. Shape each piece into a ball and roll out thinly on a floured work surface.

4. Heat a cast-iron griddle. Grease with a little oil and cook the flatbreads one at a time until lightly browned on each side. Oil the pan after cooking each one.

5. Keep the cooked flatbread warm in the oven.

6. Yogurt Topping: Mix the scallions and chile into the yogurt. Season with salt. Spread the mixture over the flatbread and garnish with the reserved chile.