Johnny Cakes

Photo By Rob Palmer

Johnny Cakes

Serves 4

Native ingredients: Bunya Nut, Lemon Myrtle or Wattleseed

Ingredients

• 2 Cups (300g) Karkalla Johnny Cake Mix (either wattleseed or lemon myrtle)

• 1 cup (260g) greek yogurt

• 2 tbsp butter

Method

1. In a large bowl, add Karkalla Johnny cake mix and stir to incorporate all ingredients evenly.

2. Add greek yogurt and mix together

3. When you have a smooth dough, divide it into 8 even-sized portions.

4. On a flour-dusted bench, roll each one out into a roughly circular shape.

5. Heat the butter, ghee or oil in a large non-stick frying pan over medium heat.

6. Cook one or two flatbreads at a time, depending on the size of your pan. Lay them in the pan and cook for

   2–3 minutes until they start to rise and turn lightly golden on the underside. Flip and cook for a further 2 minutes or until cooked through.

7. Keep the cooked flatbreads between two clean tea towels so they stay warm while you cook the rest.