Eas­i­est ever flat­breads

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

The thought of mak­ing flat­breads might fill you with dread, but you wouldn’t be­lieve how easy they are (well, at least with this recipe). There is no end­less knead­ing or wait­ing or ris­ing; it’s a two-minute job. We use these for a lot of dishes: for dunk­ing into a curry, as the base for a quick break­fast br­uschetta, with a bar­be­cue or as a sim­ple pizza base (see pic­ture be­low).

MAKES 6-8 200g nat­u­ral yo­ghurt 250g self-rais­ing flour, plus ex­tra for dust­ing 1 tea­spoon bak­ing pow­der pinch of salt olive oil, for brush­ing

1 Put all the in­gre­di­ents, ex­cept for the olive oil, in a large bowl and mix – first with a spoon, then get your hands in there – un­til it forms a dough. 2 Dust a clean sur­face with flour and knead the dough for a minute or so un­til it forms a nice smooth ball (add more flour if needed). Cut the ball into 6-8 pieces. Dust a rolling pin with flour and roll out one of the pieces of dough as thinly as you can. 3 Place a fry­ing pan over a high heat and add the flat­breads, one or two at a time. Cook for a cou­ple of min­utes un­til air pock­ets start to rise, then turn them over and cook again for about a minute. Take out of the pan and brush with olive oil, us­ing a pas­try brush. Re­peat for the re­main­der of the flat­breads. TART TIP If you are hav­ing these with a bar­be­cue it’s nice to add gar­lic, herbs and salt and pep­per to the oil for flavour. They’re also very nice with the gar­lic con­fit from our book.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.