Indian yoghurt pastry

Ingredients

½ cup	Wholemeal flour
1 cup	Plain flour
1	Egg, 55g
¼ tsp	Salt
100 ml	Plain unsweetened yoghurt (Main)
2 tsp	Peanut oil
1 tsp	Water

Directions

1. In a food processor, combine the two flours and salt. With the motor running, add the egg, yoghurt, oil and water to form a sticky mass.
2. Remove from the processor and knead on the bench until smooth and elastic.
3. Rest the dough for 30 minutes then divide into four pieces.
4. Roll each one through a pasta maker, stacking each sheet between greaseproof paper. Freeze until required.

This pastry is great wrapped with onion marmalade or pesto around pieces of fish, fried and finished in the oven.