Quick & puffy flatbreads

I’m not going to call these naan breads, because I know they’re not, but they’re like a cheat’s version

– I make these when I need naan breads quickly. I’m giving you my most basic version, but I also sometimes brush them with melted butter, fold them and roll out again to make them puff up in the pan.

MAKES 4 large or 6 8 small PREP 15 mins COOK 10 15 mins EASY V

300g self-raising lour, plus

extra for dusting ½ tsp baking powder

150g natural yogurt

1 tbsp vegetable oil melted ghee or butter, for brushing cumin seeds, chopped garlic cloves, chopped coriander or chopped chillies (optional)

1 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.

2 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.

3 Brush the flatbreads with a little melted butter or ghee, then serve.

GOOD TO KNOW calcium

PER SERVING (4) 328 kcals • fat 5g • saturates 1g • carbs 60g • sugars 3g • ibre 3g • protein 9g • salt 2.1g