White self-raising flour
162 g, (1 cup (150g) for dough, plus 1 tbs extra for kneading)
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
1 tbs, sprigs
Black olives, drained
16 g, (8 pitted olives), sliced
½ tsp, flakes
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a baking tray with oil.
- Sift flour into a large bowl. Add yoghurt and a pinch of salt and mix with a flat-blade knife to form a soft dough. Knead dough on a lightly floured surface for 1 minute or until smooth.
- Using lightly floured hands, press out dough to form a 20 cm x 30 cm rectangle. Transfer to prepared tray.
- Make indents in dough with your fingertips. Brush top evenly with oil. Sprinkle with rosemary, olives and salt flakes. Bake for 15–20 minutes, until crisp and golden. Cut into pieces to serve.