Ingredients (Makes about 5)
1 cup Flour
½ tsp. Salt
1 tsp. Baking powder
½ tsp. Baking soda
50 gm. Butter (cold, cut into squares)
½ cup Yogurt
2 tbsp. Milk (For brushing)
Take a large bowl and mix together the flour, salt and both the leavening agents.
Once mixed, add butter and quickly rub it in with your fingertips.
Make a well and tip in the entire yogurt, mix well and knead to form dough. You will need to knead for a few times to get the mixture together in a ball form.
Roll out the dough on a floured surface and cut out with a biscuit cutter. I used a 2.5” inch biscuit cutter.
Line your baking tray with parchment paper and lay the biscuits on the tray. Brush the biscuits with milk.
Bake in a preheated oven 220 C (450 F) for about 10 minutes.
Note: Feel free to use any kind of yogurt, however, Greek Yogurt yields the best result.
The biscuit dough can be made in a food processor; however, I prefer to use my hands
Make sure that you do not over knead the mixture. It can cause the biscuits to be chewy, rather than flaky.
Recipe adapted from Mark Bittman
1 Inch thick slices of French bread
Olive oil (To brush and drizzle)
Halloumi Cheese (Thinly sliced)
Home made hummus (Recipe given earlier)
Dried herbs (I used dried Basil)
Lightly brush the bread pieces with olive oil and either grill or toast the bread
Grill the Halloumi cheese on a griddle pan
Once the bread is done, top it with cheese and a dollop of hummus and a generous sprinkle of dried herbs. Drizzle some olive oil and serve immediately.
Note: This cannot be made in advance, best served and eaten when warm