Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
It takes a brave and keen cook to launch themselves in to the art of bread making. This is another recipe that I hold dear as it should put any apprehensions about bread making to bed. It’s pretty quick, doesn’t require expensive equipment and no tinkering with yeast. Linsey
Place all ingredients into a food processor and pulse until a dough is formed. If you do not have a food processor you can do this part by hand.
Turn the dough out onto a lightly floured surface and knead for a couple of minutes.
Divide the dough into 10 equal ball shaped portions.
Lightly flour a rolling pin and roll each ball of dough out to be around 3-4 mm in thickness. Don’t worry if they are not perfectly circular – they look better a little haphazard.
Once you have rolled all flatbreads, place a griddle on a high heat and give it 5 minutes to get nice and hot.
Cook each flatbread for 2 minutes on each side, until each has puffed up a little and has charred lines on each side.
Serve with hummous, carrot batons, cucumber sticks and cheddar cubes for a fun kids lunch.
200g self-raising flour, plus a little extra for dusting
200g self raising wholemeal flour
1 tablespoon sea salt
1 tablespoon baking powder
400g Graham’s natural yogurt