Crumpet bread

Vanessa Lewis

This bread is so easy, make it either as a whole or use a smaller pan to for individual servings. Serve it along side the mushroom truffle mascarpone dip or as an accompaniment to green pea soup.

Ingredients

1 cup	Standard flour
1 tsp	Baking soda
250 ml	Natural unsweetened Greek yoghurt
¼ tsp	Salt
½ cup	Soda water
2 Tbsp	Olive oil
1 sprig	Thyme (Main)

Directions

1. Preheat oven to 180C.
2. Dissolve the baking soda in the yoghurt and let it ferment for 2-3 minutes. It will start to bubble and foam.
3. Place the flour and salt into a mixing bowl then stir in the yoghurt mixture and soda water until completely combined.
4. Heat a 20cm solid-based frying pan on the hob then add the olive oil, leaves from the sprig of thyme and the cracked pepper.
5. Once the oil comes to a shimmer pour the crumpet bread mixture into the pan.
6. Cook on a medium heat for approximately 5 minutes on each side to gain a golden colour.
7. Place in a preheated oven and cook for a further 5-10 minutes until cooked through. Cut into wedges to serve.

More of Simon's Mother's Day supper recipes

• Truffle and green pea soup
• Mushroom truffle mascarpone dip