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Flat Breads

I needed to do some flat breads to go with a nice slow cooked spiced lamb for Christmas and running through my cookery books I found two recipes one ended up far too wet and one too dry. Not that I was having a Goldilocks moment but probably because I only wanted to make a few not 12. So I had a play around and this is my recipe for flat breads that will hopefully be easily scaled up to any number you need.

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These breads are very versatile and I've used instead of chapattis with a nice curry as well as with lamb. I've even used them as the base for some quick homemade pizzas and they work really well. Here I'm using cumin seeds as an extra flavour that goes great if you are using them with a spicy dish. These can be omitted for a plain bread or other dry ingredients added such as dried coriander leaves or garlic powder.

Ingredients

​Makes 2 flatbreads

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  • 100g plain flour + more for dusting

  • ½ tsp sea salt

  • 50ml warm water

  • 1 tbsp olive oil

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  • 1/2 tsp cumin seeds - optional

Method

Flat Breads.jpg

In a mixing bowl measure out 100g flour and add the salt and cumin seeds if using

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Mix the oil in with the water then add this to the flour and mix well by had until it all comes together and you have a smooth ball of dough. If it won’t form a dough then it likely has too much water so just add more flour bit by bit until it comes together.

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Dust a clean work surface with flour and knead the dough for a few minutes then cover. I just turn the mixing bowl upside down over it on the work surface. Leave this for a minimum 15 mins.

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About 10 mins before you are ready to serve. Split the dough ball in two and roll each piece out to about 3mm thick. Place them in a heated dry frying pan and cook for around 2 mins a side until it starts to bubble and you get charred marks on the bread.

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You’re done, just serve

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