Two Ingredient Flat Breads

These two ingredient flat breads are incredibly simple to make. They are so simple that my children get stuck in when making them. The best thing about these flat breads is that they take literally no time to make them and they are really difficult to mess up.

I have been buying Naan breads from the shop for years out of convenience. They are the perfect side for a curry, especially my butter chicken recipe.Although shop bought flatbreads are great, I always love being able to make the things I buy as it gives me a bit more satisfaction and with a bit of experimentation they usually end up being better. I make butter chicken curry once a week with some yoghurt dip and flatbreads. It always goes down well with the family and it’s a pretty cheap dinner.

When you buy flatbreads from the shop you usually only get between 2 to 4 and cost anywhere between two and three pound. When I make these, I make about 8 to 10 flatbreads which means I can save some for the next meal. They keep in the freezer for about a month.

Recipe

300g self raising flour

200ml 0% Greek Yoghurt ( I usually buy a 500ml tub and using some for the flatbreads and the rest for the yoghurt dip)

If you want to add some extra flavour to the mix you can add some herbs or some garlic granules. They are absolutely fine plain.

Method

Put the flour and yoghurt in a bowl and mix until fully combined. Depending on the flour you may need to adjust the amount of yoghurt you need. I tend to ‘eyeball’ it and add a little bit more if the mix is a little dry.

The dough should come together easily by working it together with your hands. Don’t be afraid to get stuck in. My kids love this part.

Once it’s together take it out of the bowl and knead the dough like you would bread on a clean surface for about 5-10 mins. It should have a smooth surface when it’s ready. Then roll it out into a sausage shape and cut it in to 8-10 portions of equal size. Roll these portions into balls and then press down to flatten. Use a rolling pin and roll then out to about 1/2 centimetre thickness.

You can add some oil or a sprinkle of water to the surface of the flatbreads and then cook. I cooked the featured flatbreads on a health grill for about 8 minutes. Flatbreads need a little colour, so if you get some charred bits all the better. To cook in the oven, preheat to 200C and cook for 6-8 mins. I always do test flatbread first as the mix varies dependiing on what flour I have used and how thick and large I have made the flatbreads.

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Our go to curry favourites – Butter chicken, quick flatbreads and yogurt dip

If your interested, see these recipes to make the curry and the dip:

Butter chicken curry

 

Yoghurt dip side for curry

 

 

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Bread – Bloomer Loaf

Bread – Bloomer Loaf

This recipe is pretty similar to the previous recipe I posted for homemade bread. The difference is the amount of liquid and the oil I used. Also, I sliced the bread and did not use a loaf tin in order to make the classic bloomer shape. Making bread is far cheaper and much more fun than buying from the shops. The only cost really is your time and effort. Luckily I have plenty at the moment.

Ingredients

500g Strong White Bread Flour (You can get 1.5kg for less than a £1)

300mll of warm water (I just combine half boiling and half cold water)

25ml Rapeseed Oil (You can use olive oil if you prefer)

10g Sea Salt

Pinch of Sugar

1 Sachet of Fast Acting Yeast

Method

  1. Combine The the flour, yeast and salt. Mix well, but be careful not to put the salt directly onto the yeast. I put the yeast in first, mix and then add the salt.
  2. Add the liquids and mix and knead until they combine to form a smooth, elastic dough.
  3. Rest in the mixing bowl for 30 mins. Make sure it is covered with food wrap or a tea towel.
  4. Use some flour to dust a clean work surface. Scrape out the dough with a plastic spatula. You can use your hands if you want. You now need to knead your dough for about 15-20mins. See this video for an example of how to knead bread dough.
  5. You know it is done when it is almost see through when stretched. I usually hold it up to the window or kitchen light.
  6. Place back into the mixing bowl to rest for 1 hour. It will double in size and smell slightly fermented when it’s done. Preheat your oven to 220C (200 for fan assisted), Gas mark 7 or 425 F. I have a bake setting on my oven so I don’t have to use a fan. I find this gives a better result.
  7. Knock out the dough by flattening hit out with your palms and then use your fingers to poke dimples in the dough.
  8. Shape into an oval shape on baking paper Make slices horizontally across the dough on the top. Oil the top of the loaf. Put in the centre of the oven and bake for 30-35 mins.
  9. When baked correctly your bread should sound hollow when tapped. Place your loaf on a cooling rack until cold.

This bread makes amazing toast for those weekend mornings where you need something a bit special.

Poppy Seed Bread

Homemade Poppy Seed Bread

When on holiday in the middle of the countryside in Devon, we came across a bloomer which was creamy and light to taste, with poppy seeds running through it. We all loved it. This is my version of it. It’s not quite the same but it tastes just as good in my opinion.

Ingredients

500g Strong White Bread Flour (You can get 1.5kg for less than a £1)

200ml of warm water (I just combine half boiling and half cold water)

100ml of skimmed or semi-skimmed milk

25ml Rapeseed Oil (You can use olive oil if you prefer)

15g Sea Salt

2 tbsp of poppy seeds

1 Sachet of Fast Acting Yeast

Method

  1. Combine The the flour, yeast and salt. Mix well, but be careful not to put the salt directly onto the yeast. I put the yeast in first, mix and then add the salt.
  2. Add the liquids and mix and knead until they combine to form a smooth, elastic dough.
  3. Rest in the mixing bowl for 30 mins. Make sure it is covered with food wrap or a tea towel.
  4. Use some flour to dust a clean work surface. Scrap out the dough with a plastic spatula. You can use your hands if you want. You now need to knead your dough for about 15-20mins. See this video for an example of how to knead bread dough.
  5. You know it is done when it is almost see through when stretched. I usually hold it up to the window or kitchen light.
  6. Place back into the mixing bowl to rest for 1 hour. It will double in size and smell slightly fermented when it’s done. Preheat your oven to 220C (200 for fan assisted), Gas mark 7 or 425 F. I have a bake setting on my oven so I don’t have to use a fan. I find this gives a better result.
  7. Knock out the dough by flattening hit out with your palms and then use your fingers to poke dimples in the dough.
  8. Now add the poppy seeds and knead into the bread
  9. Place in a loaf tin or shape into a rectangle on baking paper. Put in the centre of the oven and bake for 30-35 mins.
  10. When baked correctly your bread should sound hollow when tapped. Place your loaf on a cooling rack until cold.

Homemade Bread

Homemade Bread

Apparently, bread is about 30,000 years old!! I love it but have been put off it in recent years in an attempt not to commit carbicide. I do allow myself one slice a day with a poached egg in the morning. It’s my favourite start to the day.

Like many people, I tend to buy my bread from the local supermarket, or as I have done in the past – buy an expensive bread maker in an attempt to get that home baked bread smell in the house that everyone loves. You can’t beat it. When visiting St.Fagans on a school visit, the best part was smelling the baking bread whilst walking by the bakers there. Hopefully, the bakers is still there and if so, it’s worth the trip.

Regardless of your views on the healthiness of bread, you can’t deny that a good bit of bread adds a bit of happiness to your day. It does mine.

I’ve never really made bread from scratch. As I ,mentioned, I’ve always decided to buy it from the shop – it’s easier, more convenient, and ultimately less hassle and consistently the right shape and size. So, why did I decide to start making my own bread. It’s probably cheaper buying it in the shop, but it definitely isn’t as satisfying as making your own loaf. It’s a great activity to help you spend time you can spend cooking with your kids too! This week I made Poppy Seed bread with my four year old and she loved it. It was an awesome way to fill Sunday afternoon. The look of satisfaction and pride on her face was worth the extra bit of effort. Bread Friends Forever!!

The fact of the matter is, like with all cooking, practise makes perfect. I didn’t get it right first time, but after a few attempts my bread is tastier than the ones I buy from the shop. I urge you all to give it a try. What’s the worst that can happen? Here’s one you can try:

Daddy’s Olive and Sun Dried Tomato Homemade Bread

Ingredients

500g Strong White Bread Flour (You can get 1.5kg for less than a £1)

250ml of warm water (I just combine half boiling and half cold water)

25ml Rapeseed Oil (You can use olive oil if you prefer)

15g Sea Salt

6-10 Black, Pitted Olives (Sliced and Diced)

6-10 Sun Dried Tomatoes (Sliced and Diced)

1 Sachet of Fast Acting Yeast

Method

  1. Combine The the flour, yeast and salt. Mix well, but be careful not to put the salt directly onto the yeast. I put the yeast in first, mix and then add the salt.
  2. Add the liquids and mix, then knead until they combine to form a smooth, elastic dough.
  3. Rest in the mixing bowl for 30 mins. Make sure it is covered with food wrap or a tea towel.
  4. Use some flour to dust a clean work surface. Scrap out the dough with a plastic spatula. You can use your hands if you want. You now need to knead your dough for about 15-20 mins. See this video for an example of how to knead bread dough.
  5. You know it is done when it is almost see through when stretched. I usually hold it up to the window or kitchen light.IMAG0032.jpg
  6. Place back into the mixing bowl to rest for 1 hour. It will double in size and smell slightly fermented when it’s done. Preheat your oven to 220C (200 for fan assisted), Gas mark 7 or 425 F. I have a bake setting on my oven so I don’t have to use a fan. I find this gives a better result.
  7. Knock out the dough by flattening hit out with your palms and then use your fingers to poke dimples in the dough.
  8. Now add the olives and sun-dried tomatoes by layering and folding.
  9. Place in a loaf tin or shape into a rectangle on baking paper. Put in the centre of the oven and bake for 30-35 mins.
  10. When baked correctly your bread should sound hollow when tapped. Place your loaf on a cooling rack until cold.

I like to serve this bread with LPR Friendly Bruschetta. I will put the recipe up soon. Promise.

On A Side Note.

I love YouTube for cooking tutorials. Here’s one I like about kneading dough. There are many chefs and videos out there. I like Chef Eric Arrouzé, his videos are simple and easy to follow and I love French cuisine. He’s got loads of other recipes you might like on his YouTube channel. It’s worth checking out.