BUFFALO WORM FLATBREAD WITH GOCHUJANG DIP
Time: 20 minutes
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
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
Combine all the ingredients for the dipping sauce and mix well.
Serve with the warm flatbreads!