The Boho Baker's Flatbreads with Herby Labneh Dip Recipe - Booths
The Boho Baker describes herself as "Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food
Ingredients
- For the Flatbread
- 250g strong, white bread flour
- 160ml water
- 5g salt
- 3g fast action yeast
- For the Dip
- 500g thick, Greek yoghurt
- 3 spring onions, chopped
- 3tbsp chopped dill
- 3tbsp chopped chives
- 3tbsp chopped parsley
- 3tbsp seasame seeds, toasted
- Salt & pepper
- Olive oil, to drizzle
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