top of page

BUFFALO WORM FLATBREAD WITH GOCHUJANG DIP


In the photo, there're buffalo worm flatbreads served with gochujang dip.

Serves: 2

Time: 20 minutes


INGREDIENTS


Buffalo Worm Powder – 30g

Greek Yoghurt – 250g

Self-Raising Flour – 220g

Salt – ½ tsp

Nigella Seeds – 1 tsp

Ground Cumin – 1 tsp

Ground Coriander – 1 tsp

Turmeric – 1 tsp

Spring Onions – 2


Sauce:

Yoghurt – 150ml

Gochujang – 1 tbsp

Sesame Oil – ½ tsp

Soy Sauce – 1 tsp



METHOD


PREPARE THE FLATBREADS | 17 mins

  • Finely dice the spring onions.

  • Combine the flour with all the spices, buffalo worm powder, and the spring onions.

  • Add in the yoghurt and give it a good mix, then knead when it becomes hard to mix.

  • Portion up the dough and roll out into flatbreads.

  • Heat up a pan on a low-medium heat with a small amount of oil.

  • Cook each flatbread until it has risen and is coloured on both sides.


MAKE THE DIPPING SAUCE | 3 mins

  • Combine all the ingredients for the dipping sauce and mix well.

  • Serve with the warm flatbreads!


Grubs up!


Comentários


bottom of page