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Clover Classic yoghurt stuffed flatbread

Clover Classic yoghurt stuffed flatbread

Clover Classic yoghurt stuffed flatbread

Recipe by: Lisa Petersen


1 ¼ cups warm water
2 ¼ teaspoons active dried yeast
1 tablespoon sugar
¾ cup Clover classic yogurt
2 tablespoon olive pride
1 tablespoon salt
3 ¾ cups all-purpose flour
¼ cup finely chopped flat-leaf parsley
500g lean beef mince
1 Onion chopped
2 Garlic cloves chopped
2 T cumin
2T coriander
50g Feta roughly broken
Salt and pepper
1 tsp Chilli powder
Fresh Coriander

Fry of your chopped onion and garlic on medium heat in a saucepan.

Add in mince and spices and allow to brown. Stir in the Clover Classic, salt and pepper. Cook for 5 minutes.
Once cooked add in broken feta and fresh coriander.

Set aside.


Combine the yeast, sugar and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
Whisk in the Clover Classic and olive oil.
Add flour and salt and stir with a spatula until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky.
Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a towel. Allow resting for 15 minutes.
Preheat a medium pan to medium-low heat. Roll one of the dough portions into rounds. Brush the top surface lightly with olive oil. Place prepared shaped dough in heated pan. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top golden around the edges.
Repeat rolling, oiling and cooking with remaining portions of dough.
Stuff the flatbreads with the spicy mince mixture, garnish with feta and coriander. Serve with Clover Classic.


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