1 level tsp (5 ml) baking powder
1/4 level tsp (1.25 ml) Bicarbonate of soda (Baking soda)
4 1/2 cups (450 g) 1 lb plain flour (All purpose)
2 level tsp (10 ml) salt
1 level tbsp (15 ml) sugar
300 g (10 oz) natural yogurt
1/4 level tsp (1.25 ml) Bicarbonate of soda (Baking soda)
4 1/2 cups (450 g) 1 lb plain flour (All purpose)
2 level tsp (10 ml) salt
1 level tbsp (15 ml) sugar
300 g (10 oz) natural yogurt
method
1. Sift the baking powder, bicarbonate of soda, flour, salt and sugar into a bowl,
2. Stir in the natural yogurt and about 150 ml (1/4 pint) water and bind to a smooth, soft but manageable dough. Knead dough lightly.
3. Shape into a 15 cm (6 inch) round. Make two or three slashes across the top. Place on a buttered baking sheet and bake in the oven at 190°C (375°F) mark 5 for about 40 minutes until the base sounds hollow when tapped. Cut into wedges for serving.
2. Stir in the natural yogurt and about 150 ml (1/4 pint) water and bind to a smooth, soft but manageable dough. Knead dough lightly.
3. Shape into a 15 cm (6 inch) round. Make two or three slashes across the top. Place on a buttered baking sheet and bake in the oven at 190°C (375°F) mark 5 for about 40 minutes until the base sounds hollow when tapped. Cut into wedges for serving.
serving amount
serves 8
rate this recipe
6.7
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