There are as many varieties of flat breads as there are varieties of Heinz products, or indeed bi-pedal humanoid aliens living amongst us – 57*. I can’t vouch for all of them, but this particular variant is tried, tested, easy to make, and very tasty.
We laced ours with cumin although you could of course flavour yours with whatever spice takes your fancy or indeed leave plain.
*Facts true at time of publishing.
Preparation time: 5 minutes
Cooking time: 20-30 minutes
Skill level: easy
- self-raising flour – 500g (plus extra for dusting)
- natural yoghurt – 500g
- baking powder – 1tbsp
- sea salt – 1tbsp
- cumin – 1 tsp (or to taste)
- black pepper – a few twists
Put all the ingredients in a mixing bowl and thoroughly stir everything together.
Get your hands in and knead for a minute or two to bring everything together. If too wet add more flour, if too dry add a little more yoghurt, if perfect leave alone.
Tip the dough out onto a floured surface and divide into 12 equal pieces.
Form into rounds with your hand and then roll with a floured rolling pin into rough 214mm diameter circles. Stack as you go between sheets of greaseproof paper.
Put your griddle (or heavy bottomed frying pan) over a high heat and allow to get VERY hot.
Pop on your first flatbread and cook for a couple of minutes on both sides – it should puff up a little and char at the points of contact. Like pancakes, you will probably mess up the first one or two, but you’ll soon get the hang of it.
Stack as they are cooked to help retain the heat.
Serve alongside whatever spicy tasty you’ve knocked up.
Freeze any left uneaten.
Verdict: Simple straightforward and lightly spiced flat breads which require very little effort. Have a nice chewy tear about them.
Drink: Could I suggest Sir tries a cold lager beer.
Entertainment: Watching a class of Hasidic Jewish schoolboys playing football in the park.