245 per serving
- 8 ounces whole-wheat flour
- 8 ounces self-rising flour
- 10 MSR 3 unsweetened plain yogurt
- 1 tablespoons olive oil
- 1 tablespoons honey
- 1 teaspoons bicarbonate of soda
- 1/2 teaspoons baking powder
- 1 teaspoons salt
Grease and flour a 8" cake tin (with high walls is best). Preheat oven to 375F or 350F for a fan assisted oven.
Sieve self-rising flour with bicarbonate of soda first, and then baking powder and salt into a large bowl. Add the wheat flour to the bowl.
In a separate container, mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl. Stir with a wooden spoon until well mixed and a soft sticky dough is formed.
Flour a surface for kneading and knead lightly. Form into a round shape and transfer to the floured cake tin. With a knife, cut across the top and place in the oven for 45 minutes. Eat when cool with butter or your favorite topping.