Tuesday, February 05, 2013

the knead for speed

Haven't done a recipe for a while, so here's a good one. Now this is bread-related, and I don't normally do bread, or indeed baking of any kind, owing (as I've said elsewhere) to the degree of exactitude required in terms of ingredient quantities, preparation methods and timing. Also, baking recipes tend to involve flour, and while I am a cook of wild and savage brilliance, I am also a bit messy, so the whole kitchen area tends to end up with a light dusting of white, as if it had been caught in a snowstorm.

This is very very simple, though, and doesn't require painstakingly exact measurements, plus it takes a matter of minutes to make and a similar number of minutes to cook (with an hour or so in between), so it's great.

Yoghurt flatbreads

You will need:
  • Equal quantities (by weight) of flour and natural yoghurt - I used 250g of each and that made about half-a-dozen decent-sized flatbreads. Plain flour will do fine, wholemeal would be great, you could even drop the quantity a bit and top it up with something interesting like gram flour or potato flour.
  • Baking powder - for the quantities above a couple of teaspoons will do.
  • Other ingredients - I just chucked a few black onion seeds into mine, but you could add anything you like: tomato puree, herbs, cheese, olives, you name it.
That's it, really. Chuck everything together in a bowl, mix it all together, finish off by giving it a bit of a bash together with your hands (you don't need to do much kneading, just make sure it's all mixed properly). Then just park it in a bowl, put a tea-towel over it, and leave it for an hour or so.

When you come back, rip snooker-ball-sized lumps off the dough, flatten them out with your hands (or a rolling-pin, if you must) and put them in a fairly hot dry non-stick frying pan (you don't need any oil) for no more than a minute or so each side. What you're looking for is something a bit more substantial than a chapati, but not as big or thick as a naan. They're best eaten hot as they will go a bit twangy when they're cold, but you can easily soften them up and revive them in a toaster even a few days later.

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