Wednesday, 22 August 2012
These flat breads are brilliant. They are so impressive the way they puff up during cooking. I'll definitely be making these again! Before you get started make sure you have a good big, heavy bottomed frying pan for cooking.
250g white bread flour
250g plain white flour
10g dried fast action yeast
160ml warm natural yogurt
1 tbsp olive oil
It's easiest to use a food mixer, but also possible to do by hand. Fix dough hook in the mixer. Place all the dry ingredients in the bowl, making sure to keep the salt separate from the yeast. Add the warm yogurt and water. Mix on a low speed until all the ingredients are combined. Add the oil and then continue to mix for a further 10 minutes until the dough is silky and smooth.
Place the dough in a clean bowl, and leave in a warm place, for 1 hour or until it has doubled in size. Deflate the dough, then separate into 6 equal pieces (you do not need to be precise, plus if your frying pan is somewhat lacking in the size department, maybe make it 8!). Roll each piece by hand into a ball then flatten. Using a rolling pin roll each piece into a circular shape on a floured surface.
Turn a ring on the hob, and the grill to full. Place your largest pan on the hob and when it is good and hot, add the first flat bread you rolled. When the bottom begins to break out in little brown spots, place the pan under the grill. The flat bread will puff up and after a little while the top will begin to brown, then your flat bread is ready. Serve with a yummy kebab or a selection of dips!