Everybody wants to know what’s inside, but we checked with heritage resources and the local museum and neither of those people seem to be interested in it.
Who are these incurious people?!
- 100g self-raising brown flour
- 100g natural yoghurt
- a pinch of sea salt
- optional: a pinch of poppy seeds, herbs or spices
Split in two then roll to 2-3 mm thick. Cook in a dry pan over high heat for a minute or so on each side.