Method

1. Warm Barambah’s Milk (or All Natural Yoghurt), dissolve yeast in the mixture
2. Mix all ingredients in a kitchen aid with the dough hook on medium low for 10 minutes until elastic and smooth
3. Place in a bowl covered with a damp cloth, place somewhere warm and leave the dough to prove (until it doubles in size) - this will take about 45min
4. Knock back the dough and divide into 8 even balls
5. With a rolling pin roll out each ball until it's about half a centimeter thick
6. Place directly on a griddle top pan or hot BBQ and char on both sides and serve immediately

Try this recipe with the Beetroot Dip, Green Everything Dressing or our Spring Onion Dip!