Ingredients
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Method
-
Mixing the batter
Whisk the flour, water and salt until smooth. Aim for a slightly thicker consistency than you would for pancakes.
5 min -
Preparing the tin
Grease the tin with butter and preheat the oven to around 200 °C.
-
Pouring the layers
Pour thin strips of batter into the tin, starting from the centre and working outwards in circles, so the pastry forms a sun-like pattern.
5 min -
First bake
Bake the pastry in the oven until the layer sets and turns lightly golden.
10 min -
Layering
After each baked layer, spread over butter and yoghurt, then pour on another layer of batter. Repeat until the tin is full.
5 min -
Final bake
Return everything to the oven and bake until the top is a lovely golden brown.
15 min -
Serving
Slice it while warm and serve with yoghurt or pickled vegetables.
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: flour, greek yogurt (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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