Yoghurt Flatbread (with Turkey Mince Patties)

I've been collecting flatbread recipes for yonks, some made with plain flour, many with self-raising flour, and even the occasional one made with dry (dried) yeast.  I've made a yoghurt/flour one before, with not-so-great results.  Clearly, I needed to have another go at it.  Finally I got myself sorted, and came up with this mélange of a recipe gathered from here and there.  That one time I did make it, it was disappointingly bland and heavy, so I was out to improve my game.  

This time, I wanted to make it delectable.  I think I succeeded!  Mr P. was a big fan, but he is a confirmed bread and carb lover from way back.  I used the quantities given for the yoghurt and flour by Anna Polyviou (a well-known Aussie pastry chef/tv personality/sporter of a hot-pink mohawk).  She uses her simple dough (literally yoghurt and flour) as a pizza base; I used it as a starting point for my flatbreads.  I made up some turkey mince patties to go with, so I'll add that recipe too, though you can have these breads with whatever you fancy.

herby and ready for anything you fancy :=)

Makes 4 pieces: 

ingredients:

200g./7 oz self-raising flour

200g./7 oz plain Greek yoghurt (plus 1 extra Tbs if needed)

1-2 tsp dried herbs (chives, etc)

30g./1 hefty ounce parmesan cheese, freshly grated

1/4 tsp each of various seasonings - like dried garlic granules, black pepper, chilli flakes, etc

1/2 tsp garlic salt flakes  (see, I wanted more)

1/2 tsp sea salt flakes

1/4 tsp smoked paprika and/or 1/4 tsp Tuscan seasoning

Turkey Mince Patties:

500g./18 oz turkey (or chicken or beef) mince

1 large egg

1/2-1 cup panko breadcrumbs  (I used about 3/4 cup)

sea salt flakes and ground black pepper, to taste

dried herbs  (you choose) - and maybe 1-2 tsp

1 tsp of umami powder, or chicken stock powder

dried chilli flakes - 1/2 tsp maybe

toasted sesame oil - a good dash

and a dash of Worcestershire sauce - 1/2-1 tsp

ground cummin - 1/2 tsp or so

sesame seeds, enough for the top of each patty 

flour!

could this be? ... oh yes it is - yoghurt :) 

parmesan cheese

Method:

Place the flatbread ingredients into a large bowl, and combine together  (add the extra Tablespoon of yoghurt if needed)

Pat/knead into a rough dough, cover with plastic wrap and - Quite Important! - let it sit in the fridge for at least half an hour to an hour

Take it out of the fridge, flatten it out, and cut into 4 pieces around 3mm thickness (i.e. very thin!)

Grab your grill pan, brush over 1-2 Tbs oil (I used EV olive oil), let it heat it up, and cook each flatbread for 3 minutes on one side, then flip and cook for another 3 minutes

Serve with the turkey patties, some lettuce, avocado, tomato slices, relish, yoghurt etc

Turkey Smash patties:

Place ingredients (except the sesame seeds) into a mixing bowl, combine together (with your hands is best), form into patties (about 1.2cm/half an inch thick), then scatter over some sesame seeds, and either bake on a lined tray, for about 15 minutes at 185C/365F, or grill on the grill pan/BBQ or stovetop in a frying pan

chives

Notes:

The dough can easily be doubled, if you are feeling like a big carb hit

Grate the cheese yourself if you can, as it gives a delightful hint of cheesiness

ingredients gathered

into the bowl ...

pat your dough together - not much kneading needed :)

flattened out and ready for the grill pan

and get Mr P. to cook 'em for you

looking good I reckon

crispy, and charred and bloody good!

ingredients for turkey patties ready for mixing

I made 8! of the seedy little devils

and here they are - baked

serve with a bit of salad, relish and yoghurt (or sour cream)

Lemon and Poppy-Seed Crinkle Cookies

I can't seem to keep away from Emelia Jackson's book Some of my best friends are Cookies!  I decided to make these for Bookclub in September, as I wasn't going to be there in person.  My biscuits would have to be an excellent substitute :=)  Hehehe ...  

We have a wonderful children's bookshop (which also stocks books for adults) just up the road - The Quick Brown Fox, where we have our monthly bookclub.  We tend to read fiction, which is not big on my reading list (I go for non-fiction and crime usually), but everyone needs to expand their horizons sometimes, n'est-ce pas?   

crinkly, lemony, sugary deliciousness

Makes 35 small(er), or 25 large(er) ones:

ingredients:

125g./4.5 oz butter, softened (not melted)

210g./7.5 oz caster sugar

2 large eggs (about 66g./2.3 oz each)

1/2 tsp lemon extract, or vanilla extract   see Notes

Grated zest and juice of 2 lemons

350g./12 oz plain flour 

1.5 tsp baking powder

30g./1 oz poppy seeds

80g./2.75 oz white sugar

80g./2.75 oz icing sugar

one guess?  Yep lemons, my friends :=)

  aka all-purpose flour!

Method:

Use your stand mixer if you have one, or just good old electric beaters (as I did) to cream the butter and sugar together for a few minutes, till "light and fluffy", as Emelia says

Then you chuck in the eggs, extract, lemon zest and juice, and mix again till combined beautifully - yes it may look ghastly at this stage - all split and curdled - but carry on, my friends - all will improve

Now in go the flour, baking powder and poppy seeds - and mix gently till you have a soft dough

And now chill this in the fridge for at least 2 hours or overnight - I think I chilled mine for about 3 or so hours  (don't skip this bit!)

Your oven then goes on to 200C/390F to heat up

Grab 2 baking trays, and line with baking paper

Now you need 2 bowls (large enough to roll your dough balls in), white sugar in one, and caster sugar in the other

Emelia says to divide the dough into 25g./1 oz balls with a small cookie scoop  (I went off to the shops to buy one!  And I'm so glad!)

So each scoop gets rolled in the white sugar, then the icing sugar, and then ends up sitting nicely on your trays

The biscuits can take from 13 to 16 minutes, depending on the size (mine took about 16 mins.)

They will spread a bit, and look deliciously crinkly, and a wee bit moist in the centre

Let 'em cool on the trays for 10 minutes, then onto a wire rack till cooled right off

I took half of these up to the Quick Brown Fox, where they went down a treat apparently.  And they wanted the recipe - can't do better than that!

you'll never guess - hehehe ...

Notes:

Don't rush out to buy lemon extract for just half a teaspoon.  That's crazy town :=)  Just use vanilla extract, like I did

ingredients gathered

get thee zesting and juicing

looks curdled and disgusting but fear not - all will be well!

just chuck in the other ingredients

See?  Told you it'd be okay in the end :=)

start scooping and rolling and sugaring up

and onto the trays

you caught me out - I took a bite

cooling off nicely

Bookclub said they were delicious!

kind words from the bookshop ladies!

Bill Granger's Baked Chicken with Lemon, Potato and Green Olives

Wow!  I made this dish in February 2024!  Crikey, how time flies.  This is a dish from Bill Granger, well-known and beloved Aussie cook who died way too young on Christmas Day 2023.  We ate at his Bondi restaurant several times over the years, on our trips down south.  And we always had a good feed there :=)  His scrambled eggs were legendary - nearly equal parts eggs to cream!  (I posted my version of his eggs in Feb 2024, too!)  Must have been a good month :=)

Have just been to the Japanese shop again!  Mmm, did I buy a few too many Pocky sticks, and matcha biscuits?  Well, maybe.  And they've opened a Japanese deli next door, and there'll be a cafe as well soon.  And of course, can't forget the Asian shop nearby - with even more delights!  My pantry is groaning.  I remember Mr P.'s SIL diving into our pantry one day, and being dragged out by her hubby.  She thought it was full of fascinating stuff - and how right she was - hehehe :=)

    

how good does this look?  Yep, heaps good!

Serves 4:

ingredients:

1kg/2.2lb potatoes like Desiree (a good roasting tater, as Samwise Gamgee would say)

1 red onion, cut into big chunks or wedges (peeled of course, silly!)

75g./2.6 oz green olives

1 lemon, sliced

50g./1.8 oz pancetta, or bacon, or capers or caperberries, or all of 'em

2 dried or fresh bay leaves  -  I used 6!

1 Tbs tomato paste

1 Tbs balsamic vinegar  (but use whatever you have; I used cranberry balsamic)

120mL/4 oz chicken stock  (pour it into a jug for easy stirring)

1.2kg/2.6lb chicken thighs (I used skinless, and boneless)  see Notes

1 Tbs EV olive oil

sea salt flakes

freshly ground black pepper, to taste - maybe 10-12 grinds?

1/2-1 tsp chilli flakes  (optional)

yep, it's taters!

and a lemon

Method:

Whack on your oven to 180C/350F to heat up

Chop the taters (potatoes) into chunks (you choose the size), and tip them into a roasting pan (I like to line my baking dish with baking paper = easy cleaning)

Then chuck the onion chunks, olives, lemon slices, pancetta and bay leaves over the potato pieces

Now comes the tomato paste and vinegar - which you stir into your jug of chicken stock - give it a good mix!

And pour this mixture over your veg. in the tray/pan

Your chicken pieces go on top of the veg. and the stock in the pan

Then drizzle the EVoo over it all, and season with salt, pepper (and chilli flakes if using)

Shove the dish into the oven, and bake for 50 minutes

Now take it out of the oven, remove the chicken pieces, and crank up your oven to 220C/430F

Place the dish back into the oven with the veg. mix, and bake for a further 10-15 minutes till the veg. looks well-coloured and delicious

The chicken goes back into the pan, on top of the veg., for serving  (Bill says to take out the bay leaves first ... hehehe)

red onion, natch!

you know what these are, my friends :=)

Notes:

Bill says to use a 1.7kg/3.7 lb chicken, jointed - but why not buy 'em in pieces already, I say? :=)  And I cut 'em up into 3 or 4 pieces

I'd suggest throwing in a few whole cloves of garlic too!

ingredients gathered 

veg. in the baking dish

on go the chicken pieces

out comes the cooked chook

and back go the veg.

and done!

eat up!

delicious!

juicy, salty - yum!

green olives

In My Kitchen - October 2025

Phew!  September was a busy month.  And I have a feeling that October will roar on by too.  My talk to the Historical Society went well (I think), and you can view it on YouTube, my friends!  (Just email me, and I can send you the link.)

Mr P. will be going in for treatment in October, so neither of us are looking forward to that.  But here's hoping it's all for the best.  He is a very positive person, and I think that helps.  He has been disabled since his young manhood, so it seems bloody unfair to add this!

the cuz painting the (back) eastern wall!

Not in my kitchen, but underneath :=)  The cuz came up from Melbourne, expressly to help us paint the back wall.  So very kind of her.  And it looks so good!  Thanks cuz!  (That's a mango tree on the left, an olive tree on the right, and a persimmon, and a jaboticaba tree on the left-hand side of the house.  And of course, the old Hills Hoist on the left.  Who needs a clothes dryer when you have the sun?)

In My Kitchen:

a new electric jug

Mr P. cannot lift a jug of water, so we have this one on a gimbal.  It means he can just push the handle forward, and the water falls into his mug.  A brilliant invention!

had to buy some more of this!

and this!

the Asian store was calling my name ... again ...

a (very) belated birthday gift from a lovely friend

and I bought this!  I adore Emma Bridgewater pottery

I made wholegrain mustard for Mr P.'s sandwiches

a wonderful friend brought this back from Singapore for me!

Guess who?  Yep, it's Tintin!  There is a big Tintin shop in Singapore (literally called The Tintin Shop!), so our dear friend Madame M. got this beauty for me when she was there recently.

I made toasted muesli

I ordered some goodies from Tasmania

and I made rice pudding - with rose and cream, and brown sugar

and the curveball!

I bought this wonderful crabby palette from Jacklyn Foster Art.  I love her foodie art pieces.  And I bought a new iphone cover with her crab on it, too!  Yep, the crab is my star sign.

and a very sneaky extra curveball - the phone cover

c. Sherry M.

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