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Yogurt cheese bread with tomato salsa




Source of Recipe


australian women's weekly


List of Ingredients




200g plain yogurt
Pinch salt
250g self-raising flour, approx
400g grated assorted cheeses, include feta, parmesan, mozzarella and tasty
2 tomatoes, finely diced
1 small red onion, finely diced
½ bunch coriander, chopped coarsely
Salt and pepper to taste

Recipe



Beat yogurt and salt together in large bowl until smooth. Gradually add flour until you have a stiff dough. Tip onto a lightly floured bench and gradually knead dough, incorporating any remaining flour until the dough is soft and only slightly sticky. Transfer to a clean bowl and stand covered 30 minutes.

When ready to cook, divide dough into 8 equal portions. Roll out very thinly. Pile a small handful of cheese in the centre of the rolled out dough. Brush a little water around edges before folding over cheeses to seal. Pat cheese parcel with palm of hand until pressed together and about 5mm thick.

Heat a large non-stick frying pan over very high heat. When hot, cook cheese parcels one at a time until browned and crisp on base. Flip over and continue to cook on other side until browned. Transfer to a large chopping board and cut in half to serve. Serve with salsa as a light snack.

To make the salsa:
Combine tomatoes, onion, coriander and salt and pepper in a medium bowl; stir well. Serve with cheese bread.