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The Pickled Wife's Dukkah spice mix

1 cup of natural yoghurt (I like to use a good creamy + thick Greek style yoghurt)

1 1/2 cups of S/R Flour

A good grind of rock salt

Olive oil


Start with mixing 1 cup of the S/R Flour and all of the natural yoghurt together until combined.

Once the mix is well combined, then add another 1/4 cup of S/R Flour + a good grind of rock salt, continue to mix through. Your flatbread dough at this stage will look and feel sticky but all of this will come together nicely once you turn out the mix and begin to work your dough.

Scatter the remainder 1/4 cup of S/R Flour onto your bench and turn out your dough mix. Remember to cover your hands with some of the flour to prevent all the dough sticking to them.

Knead the flatbread dough for approx 5 minutes until all the mixture has come together and has a smooth and elastic (springy) appearance. If you don't knead for the recommended time, when you go to roll out your dough, it'll spring back and won't form the size or shape you desire.

When it comes to the flatbread size, it really is up to you as to how big or small you wish to make these. I sometimes make smaller flatbreads simply to use more as a dipping flatbread or bigger if we want to fill them up with your favourite filling to eat more like a taco flatbread. I find the size of an apricot is a good dough ball amount to get the most out of your mixture.

Divide dough into desired size and roll out thinly (be sure to cover rolling-pin with flour) and set aside.

Pre-heat a non-stick frying pan on medium heat, ensuring it's hot before you start to cook each flatbread. Wipe in-between each flatbread cook with paper towel to stop the flour residue from burning. If you have a good non-stick pan, you won't need any oil or butter to cook these, so super healthy!

You'll know when each side is cooked, when your flatbreads begin to puff up, approx 1-2 minutes on each side should ensure that your flatbreads are nicely warmed and cooked through all puffy and a little golden on top.

Once you have cooked all your flatbreads, place your flatbreads onto a lined baking tray and lightly brush each one with a good olive oil, then sprinkle the desired amount of our aromatic Dukkah spice mix and pop into a preheated oven (150-180 degrees) for a few minutes to heat through and so each one goes golden and delicious.


IMAGE CREDIT - Jessica Liebregts Photography

RECIPE CREDIT - The Pickled Wife


Flat-breads work so well with a good curry to mop up all those juices, plus they make the perfect soft scoop to add whatever curry your eating into each one like a taco. You can add toppings also like, caramelized onions, pear and blue cheese or use them as a pizza base. I rather like these with scrambled eggs, as the Dukkah works so well with the flatbread + the egg combo.

These flatbreads are great eaten just as is without Dukkah for the less adventurous and we often add a good homemade garlic butter on top and cook in the oven instead of Dukkah, so good. But I find by adding the Dukkah your ramping up the flavour experience and it's such a lovely way to incorporate our Dukkah into another recipe, which I think works so well together.

Fill up your flatbread with salads and a good dressing + torn chicken or lamb or simply sprinkle with a combo of delicious grated cheeses and bake for a few minutes until golden and crispy...sooo good.


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