Shafout (yoghurt and mint flatbread)

Preparation

1. 1

   Make a runny batter with the flour, yeast, warm water and a pinch of salt, let rest 1 hour until nicely bubbly.

2. 2

   Pour a ladle of batter into a hot, lightly oiled pan, cook on one side only until small holes form on the surface — this is lahoh bread, the base of the dish.

3. 3

   Blend the yoghurt with the crushed garlic, fresh mint and a little salt until smooth and fragrant.

4. 4

   Cut the lahoh breads into pieces, arrange them at the bottom of a dish.

5. 5

   Coat generously with the yoghurt sauce, sprinkle with fresh mint and serve well chilled.