Ingredients
- 150 g plain flour (a little more if needed)
- 1 tsp (5 ml) baking powder
- 1 pinch of salt
- 2 tbsp (about 30 g) softened butter
- 2 tbsp (30 g) yoghurt
- 1 egg
Method
- Mix the flour, baking powder and salt in a large bowl and make a well in the middle.
- Put the softened butter, yoghurt and egg in the well and mix first with a fork, then with your hands, until the dough comes together. If it sticks, add a little more flour at a time; if it is dry, add 1 tbsp of water.
- Shape into a soft ball, wrap in cling film and chill for 30 minutes.
- Roll the dough out on a floured surface to 3 mm thick and lay it in a greased 22 cm tin. Press it into the edges, trim the excess and prick the base with a fork.
- Blind bake at 180°C for 12-15 minutes, lined with baking paper and baking beans.
- Remove the paper and beans, add the filling and bake according to the filling recipe.
Note: You can make the dough a day ahead and keep it in the fridge.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.