Once the dough has come together – begin to work it with your hands. Stir to form a rough dough using a wooden spoon (or whichever utensil you have)Ĥ. Scroll down for recipe card and ingredient listģ. You can also halve or quarter the recipe if you only need a couple of flatbreads. Store these flatbreads at room temperature in sealed Tupperware or freeze. adding a lot more of either water or flour) but feel free to do what feels natural in small additions (tablespoons). Please don’t adjust the recipe too much (i.e. Practice really does make perfect with these flatbreads, but the main thing to bear in mind if you’re new to this recipe is you’re after a soft dough which is easy to work with. These flatbreads are easy and cheap to make – I love them to mop up curry, to use as a wrap, or even as a pizza base. It’s great to know exactly what’s in the food you eat (rather than shop bought wraps and breads which contain preservatives and unnecessary salt and sugar) and once you’ve tried these you won’t be wanting shop-bought again. It’s a great way to get used to dough, and a super fun activity to get the kids involved with too! They’re something I used to make as a young teen whenever mum would make curry. These flatbreads are really nice to make even if you’re not an experienced bread maker. I sometimes brush these with garlic butter for a Friday night treat – but generally have them ‘dry’ to mop up a curry sauce. And you really don’t need to have anything besides the basics in the cupboard. The recipe itself is very simple – no yeast is needed as the rising agents in self raising flour creates the bubbles all over. These flatbreads are soft and can be easily wrapped, or topped with ingredients – or, used as the perfect side dish to saucy curries and stews. With just three store cupboard ingredients (flour, oil and water) you can have a stack of soft flatbread! Not only are they super delicious, cheap and easy to make – they’re very versatile too!
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