BUFFALO WORM FLATBREAD 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

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

Grubs up!