Turkish Carrot Dip with Pan-Fried Flat Bread
Ingredients
Carrot dip
- 4 medium carrots
- Oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves crushed garlic
- 3/4 cup unsweetened coconut yogurt
Flat bread
- 2 cups self-raising flour
- 1 cup unsweetened coconut yogurt
- 2 tablespoons olive oil
Preparation
Grate 4 medium carrots.
Heat oil in a pan and sauté the carrots until softened, then let them cool.
Add salt, pepper, crushed garlic, and unsweetened coconut yogurt, then stir through.
Plate the dip with black olives.
Mix self-raising flour, unsweetened coconut yogurt, and olive oil to form a dough for the flat bread.
Divide the dough into 6 pieces and flatten each one.
Cook each flat bread piece for 2 minutes per side in a pan.
