Description
This utterly delicious crème is perfect smeared on a crisp, freshly baked flatbread.
Ingredients
Flat Bread
1 C (250 ml) plain yoghurt
200 g self-raising flour
Artichoke and Feta Créme
8 artichoke hearts in brine, drained
1 Tbsp (15 ml) olive oil
2 cloves garlic, crushed
150 g Fairview Feta
4 spring onions
salt and freshly ground black pepper
Instructions
Flat Bread
Combine the yoghurt and flour in the bowl of a cake mixer and mix together with the paddle attachment for 3 minutes. Divide the dough into 8 balls. Roll each ball flat and then dry fry, one at a time, in a hot non-stick pan.
Artichoke and Feta Créme
Place the artichokes together with the rest of the ingredients in a food processor and process for 2 to 3 minutes (the mixture won’t be completely smooth). Adjust the seasoning and serve immediately with the warm flat bread.
