Wednesday, 9 September 2009
I love flat breads. They make eating some things so much easier! They mop up the juice from a curry, they're an excellent carrier of houmous or baba ghanoush, they hold falafels firmly in place, they can be torn apart and shared. They are perfect for a relaxed dinner with friends. I often make rough roti with flour and water mixed to a dough and then fried in a very hot dry pan but I thought this time I'd try yeasted flat breads. They were a big success.
They had a more complex flavour than our usual flour and water creations and weren't much more difficult to make with the use of a bread machine. They can be a bit tricky to roll as the stretchy dough often takes it upon itself to shrink back but do persevere. They don't have to be perfectly round...mine certainly weren't!
1 cup water
1 tsp celery salt
1tbsp olive oil
3 cups white bread flour
Place the ingredients into the bread pan of your machine and set it to the dough program.
When complete transfer to a lightly floured surface and divide into walnut sized pieces.
Roll and stretch each ball into a thin disc (the thinner the better)
Heat a large frying pan over a high heat and when almost smoking hot, place the first disc in the pan to cook for 1-2 minutes on each side. It will puff up beautifully and turn a gorgeous golden brown. Turn the dough carefully with some tongs.
Repeat with the rest of the discs keeping the cooked ones under a clean tea towel and keep warm until the others are cooked.
Serve however you wish!