Simple Flatbreads Recipes
QUICK & PUFFY FLATBREADS
Whip up these speedy flatbreads for an Indian-style feast. They're like a cheat's version of naan bread, and are great for mopping up a curry
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Makes 4 large or 6-8 small
Number Of Ingredients 6
Steps:
- Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
- Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
- Brush the flatbreads with a little melted butter or ghee, then serve.
Nutrition Facts : Calories 328 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.1 milligram of sodium
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- Combine all the ingredients, using 2 cups (240g) of the flour, in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed to make a shaggy dough. This will only take about 30 to 45 seconds; turn the mixer off to scrape the bowl midway.
- Place the 2 tablespoons (14g) of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes.
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- Mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk.
- Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
- roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side.
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