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Maza with yogurt dip (Tzatziki)

Modern day interpretation of Maza or Barley flour cakes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Mediterranean
Servings 4 tzatziki

Equipment

  • 1 Large containre
  • 1 Ladle or large spoon
  • 1 Pepper crusher
  • 1 Girdle or large pan
  • 1 Cooktop or stove

Ingredients
  

  • 250 grams Barley Flour
  • 3 Tbsp Honey
  • 1 Tsp Thyme
  • 3 Tbsp Olive oil
  • 100 ml Water
  • 100 grams Feta Cheese
  • 1 Tsp White Wine Vinegar
  • 1 Clove Garlic
  • 1.5 Cup Greek or thick creamy yogurt
  • 1/3 Tsp Crushed black pepper

Instructions
 

Maza or Tzatziki

  • Preheat oven to 200deg C.
  • Mix about 4/5 or 200 grams of Barley flour, honey, thyme, 1.5 tsp olive oil in a large mixing bowl or container.
  • Add water, in small quantities, to make a dough. Keep the dough covered for about 10 minutes
  • Mix crushed garlic, yogurt, 2 tsp olive oil, vinegar, pepper in another container.
  • Set this aside in a cool place
  • Roll out barley dough on a clean surface to about 1/2 cm thickness. Using a circular cutter , either a large cookie cutter, cut out 8-12 cm wide circular shapes from the dough.
  • Keep these circular pieces of dough aside until you have done this all over the rolled out dough.
  • Mix the remaining dough into another ball and flatten that as well. Try to cut circles out of this remaining dough
  • Bake in oven for 18-22 minutes.
  • Serve with yogurt dip / Tzatziki. Crushed feta cheese and olive oil can be other condiments