Give these scrumptious super easy flatbreads a try for a versatile pairing with dips, soups, salads, curries, chillies or stews.
Difficulty:👍
Cost: ££
Serves 8 people
35Og self-raising flour
350g natural yoghurt
1 teaspoon baking powder
2 teaspoons black onion seeds (optional)
Pinch of sea salt
- Add all the flatbread ingredients to a mixing bowl. Mix together with a spoon then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together. (This isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together)
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, and then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Method
- Add all the flatbread ingredients to a mixing bowl. Mix together with a spoon then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together. (This isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together)
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, and then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Ingredients
35Og self-raising flour
350g natural yoghurt
1 teaspoon baking powder
2 teaspoons black onion seeds (optional)
Pinch of sea salt
Try taking your flatbread to the next level by evenly spreading over some butter, scatter with fresh/dried herbs of your choice and 1 crushed garlic clove per flatbread. Just leave under a medium-heat grill for a minute to allow the butter to melt and enjoy hot with a curry.