Method 1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4, and lightly grease a 900 g loaf tin. 2. Sieve the flour and bread soda. Mix in the oats, chopped olives, salt, sun-dried tomatoes and basil.
3. Put the yoghurt into a large mixing bowl. Stir in the dry ingredients until the mixture is well combined and forms a thick dough.
4. Place in the loaf tin, and smooth the top with the back of spoon dipped in cold water. 5. Place in the centre of oven and bake for 40–45 mins until risen and golden brown. 6. Leave in the tin for five mins then turn onto a wire tray to cool.
Serve warm, sliced and dipped in basil pesto. Aromatic flat breads
Ingredients 200 g plain flour 1 tsp ground cumin 1 tsp ground coriander Pinch of salt A little water, to bind
Method 1. Sieve the flour, salt and spices into a bowl; add water slowly to make dough. 2. Heat a frying pan and add a little oil. 3. Roll out and flatten pieces of the dough and put on the hot pan; turn after a minute when browned.
Serve with the soup or curry. 240
Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
