Summer Bread

This recipe originated in NZ Home and Garden.

3 cups self-raising flour
1 pkt onion soup mix
2 cups natural yoghurt
Olive oil
crushed garlic
rock salt

Combine flour and soup mix. Add yoghurt and mix to a firm light dough. Shape into a circle bout 5 inch thick. Score into slices with knife. Spread with olive oil, crushed garlic and sprinkle with rock salt Bake at 180°C for 20 -25 min. or until light brown and hollow sounding when tapped.

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