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.


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.


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.

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




Indian Raita Yoghurt Dip

The perfect accompaniment for curry and flatbread, this dip is super simple and delicious. The part is it takes no time at all to get together and you can make it in advance. Just chuck it all in together and mix, then pop it in the fridge until you’re ready to serve.

Prep – 2 mins


250ml 0% Greek yoghurt or plain yoghurt

1 tsp mint

Half a cucumber – Grated and squeezed to drain the juice

1tsp Ground cumin

1 tsp Ground or fresh Coriander

1/2 tsp Lemon or lime juice

Check out my other recipes to go with this:

Spice Friendly Lamb Curry

Butter Chicken Curry

Two Ingredient Flatbreads

Butter Chicken Curry

A good curry takes time to make from scratch but you can make some short cuts. My version of a butter chicken recipe has taken quite a few attempts at getting the flavour and texture I want from a curry. It also has to be okay for the kids to eat as well – not too spicy.

I think we are not alone when I say sometimes it is just easier to get your curry from the local Indian takeaway, and we do when we want a sample of a couple of different curries. However, we tend to eat curry at least once a week and it gets expensive if you eat takeaways that often. My wife and have always loved curry! We went on holiday to Goa just so we could have a great excuse to eat curry for breakfast, dinner and lunch. It was amazing! That’s why it is so important that when we do have homemade curry, it must tastes authentic. The trick to this? Make sure you buy a good Garam Masala spice mix. You can make it yourself but buying it is one of those short cuts. Also, don’t use cheap tin tomatoes – just like making Italian pasta sauces, tomatoes are just too important to get wrong.

Serves – 4 to 6

Prep –  10-15 mins

Cooking Time – 35 mins


3 large onions

2 tbsp garam masala

1 tsp ginger

1 tbsp of tomato puree

1 tsp powdered garlic or 3 cloves garlic

1 tsp paprika

1 tin of good quality chopped tomatoes or passata

30g butter minimum ( I some times add a bit for for a creamier taste)

salt and pepper

Chilli powder if you like it a bit spicy

150 ml of water

3-4 chicken breasts


  1. Dice the onions and sautee until transculent in some olive oil. Be sure to salt the onions as it helps draw the moisture out.
  2. Add the garam masala to the pan and cook the spices out on a low heat for a few minutes.
  3. Once the spice has cooked out the onions will take a beautiful dark colour. At this point add the tomato puree and cook out for another two minutes.
  4. Add the rest of the spices and a little splash of water or chicken stock.
  5. Add the chopped tomatoes and the water. Let the pan simmer for about 15 mins until it has reduced by a third.
  6. Use a food blender to blend the sauce until it is smooth
  7. Strain the sauce through a sieve. This will make the sauce really silky and without the lumps. You don’t have to do this but I think it makes the sauce better.
  8. Chop and cook the chicken with some oil. Be sure to season the chicken with salt and pepper. It makes the difference. You can add some extra flavour to the chicken by making the sauce the day before and marinating the chicken over night.  The chicken takes about 8 mins to cook in a saucepan.
  9. Add the sauce to the chicken and bring to a simmer. Add the butter and continuously stir until it dissolves into the curry.
  10. Serve with basmati rice, yoghurt dip or mango chutney and flatbreads.

Check out the recipes for the sides:

Flatbread recipe

Yoghurt dip recipe

Spice Friendly Lamb Curry


Spice Friendly Lamb Curry

I was so excited when I created ‘My Curry’ that I could not contain myself. Having been in curried exile for 3 months due to not being able to have chillies or pepper of any sort, I had all but given up the hope of having a regular curry. I knew that I could have ginger and cooked onions but I had never used the magic ingredient of this recipe. Tamarind. I spotted it on a weekly trip to the supermarket. It was on offer and the picture of it looked similar to ginger, so I thought why not! I am going to give it a try and hope not to be in agony after trying it. After a tentative tasting experience and waiting for the inevitable, awful reaction in my throat, I was pleasantly surprised that I could actually have it. I knew then that some fashion of a curry was possible. Ecstasy achieved.

I tend to buy my curries from the usual places, takeaway or in jar, or on the one life changing experience in Goa, India. My experience of cooking curry from scratch was limited, however, I was not going to let that stop me in my quest to eat curry once more.

I was not disappointed – it’s mild with a hint of a spice kick from the ginger and tamarind and definitely fulfills my curry culinary needs. How easy is it to make? Simple….


Lamb Steaks cut into cubes/strips- I love lamb curry and it has a good meaty flavour for this curry, which means it stands up to the intense ginger and tamarind. You can use chicken or turkey if you want to go leaner. I haven’t tried fish yet but I will let you know if I do.

Tamarind Sauce/Paste – You don’t need much. I like a strong flavour so added probably more than I should at two table spoons. ‘Tip and Taste’ is my motto when it comes to cooking.

Ginger – Same again, I like it a lot but you can use less. Cooking should be creative in my mind.

Chives or Garlic – A good tablespoon of chives or 3 cloves of garlic.

Cornflour – To thicken.

Turmeric/Cumin/Coriander are added if you want some more aromatic spices. I can’t use much unfortunately but you can if you want.

5 -6 Large Chestnut Mushrooms – Sliced thickly.

1 medium sized onion – Sliced not diced.

Chicken stock cube with 500ml of water.

Low fat cream cheese (branded philadelphia is better for this – light or lightest)

Optional – Steamed Curly Kale or Spinach.


To start, I put some rapeseed oil into a medium heat frying pan and add the mushrooms and onions until they are softened. Add the chives/garlic and aromatic spices here as well.

Then add the meat and ginger. When they have ‘browned’ I add the cornflour (about a tablespoon) and let this soak the oil and juices up.

Add the stock water and let it simmer until it thickens. You can add more water and let it simmer down again – I think this intensifies the taste.

Now add the tamarind sauce and simmer again for a few minutes until it has come together.

Finally, add the couple of spoons of the cream cheese – this will give it the creamy texture of a korma. You could add a yoghurt instead if you prefer.

I like to add Curly Kale or Spinach to make it interesting and some raisins, although if you don’t have or like these don’t worry about it.

I have since done some research on this recipe and apparently some curries are made like this in the Kerala region of India, called Inji Curry. It is not quite ,but I think close enough, to be called an authentic curry. The joy is now in the eating! Let me know what you think.