A delicious and simple recipe for Syrian easy roasted red pepper muhammara dip served with homemade yoghurt flatbreads.
Place 280g plain flour and 50g buckwheat flour (or 330g plain flour), a 7g sachet of fast action dried yeast and 1/2 tsp salt into a large mixing bowl.
Stir through 100ml water,150g plain yoghurt and 3 tbsp olive oil until you have a rough, sticky dough.
Turn out onto an oiled work surface and knead for 10 minutes until smooth and elastic - or use a stand mixer* fitted with a dough hook to do the same.
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Lightly flour two baking trays.
Blend until smooth and then gradually add 50ml olive oil until you have a smooth and creamy consistency.