Natural Yogurt Flatbreads with Spiced Sweet Potato & Pepper Stew
Delight your taste buds with this deliciously hearty recipe!
Ingredients
Flatbread:
- 200g Yeo Valley Natural Yogurt
- 200g SR Flour + more for dusting
- 1 tbsp Zaatar
- 15g Yeo Valley unsalted butter
- 1 tsp Salt
Stew:
- 1 Red onion
- 2 tsp Cumin seeds
- 3 Cloves garlic
- 1tsp Smoked paprika
- 1 Cinnamon stick
- 1 tsp Cayenne
- 1 tsp Thyme
- 2 Red peppers
- 1 Sweet potato, peeled
- 2 Tinned tomatoes
- 1 small bunch of Coriander
- 1 Yeo Valley Garlic & Herb Dip
Try it with...
Method
- Start by getting your stew on… chop the red onion into small rough pieces. Add to a heavy pan & saute until soft.
- Add the roughly chopped garlic & cumin seeds. Cook for a few minutes making sure the garlic doesn’t burn. Add your remaining spices & stir.
- Chop your red peppers into 1 inch pieces as well as the sweet potato. Add to the pot, mix around, then add the tinned tomatoes & the same amount of water.
- Cook for 40 mins on a low heat until reduced, stir regularly to avoid sticking to the bottom of the pot.
- While your stew is cooking, make the flatbreads:
- Add all the flatbread ingredients into a bowl & lightly bring together with a spoon.
- Divide into 6 flat and round flatbread that are roughly the same size.
- Heat the olive oil & butter in a frying pan until hot. Add the flatbreads & cook until golden brown, then flip over & cook for another 4-5 mins to make sure they are cooked through.
- Serve everything along with the Yeo Valley Garlic Dip.
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