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Ingredients
US|METRIC
2 SERVINGS
- 2 cups wholemeal self raising flour
- 1.5 cups greek yoghurt
- 1/2 400gm tin (200gms) diced tomatos, drained
- 2 tbsp tomato paste
- 1 clove garlic
- 1 tbsp oregano (fresh or dried)
- 2 tomatoes, sliced
- 80g mozzarella
- handful of basil
- 1 zucchini peeled
- 100g fetta
- sprinkle of dill
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Directions
- Combine 2 cups flour with 1.5 cup greek yoghurt.
- Mix until a dough forms. If too dry, add a little more yoghurt.
- Split into fist sized balls and roll out with floured rolling pin or wine bottle. Use extra flour to prevent sticking (I use lots!)
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