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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Lamb leg steaks with roasted rosemary and thyme crushed baby potatos with a side of quick cook garlic mushrooms

If your fed up of having the same beef steak on a treat night, lamb leg steaks are a great alternative. Not that I get fed up of steak that often – it’s just nice to have a change. There’s not much to this dish buut we love it with a glass of white wine on a friday night. It’s one of my go to meals for a treat. The lamb has bundles of flavour and cooked correctly is absolutely worthy as a replacement for a good beef steak. I used to cook this plain a simple with a bit of veg on the side until I experimented with some fennel seeds and butter to take it to that next level. Crushing and roasting boiled baby potatoes is another way to make some pretty ordinary ingredients a bit more special. The skin goes crispy, adding another texture to the dish. The garlic mushrooms are quick and easy – anyone can make them.

 

Serves: 2  

Cooking Time: 35 mins 

Prep: 5 mins 

Ingredients 

2 Lamb leg steaks

15-20 baby potatoes

6 chestnet mushrooms

Garlic or Garlic Powder

Rosemary

Fennel seeds

Thyme

Salt and Cracked Black pepper

Method 

  1. Clean and chop baby potatoes into halves and boil in salted water for 10 mins. when finished boiling, drain and crush the potatoes with the back of a spoon or the bottom of a pan. Then drizzle over some olive oil and sprinkle rosemary, thyme, salt and pepper on top. Put in a preheated oven at 200C. The skins will go nice and crispy by the time your ready to plate.
  2. Leave lamb steaks out to come to room temperature. Rub salt and cracked black pepper and a pinch of fennel seeds into the meat.
  3. Cut the mushrooms in half and fry on a medium heat in plenty of olive oil and garlic or garlic powder.
  4. Preheat a heavy base saucepan on a high heat like you would a sirloin steak. Cook the leg steaks in a small ammount of oil for about 2-3 mins each side. Do not move the steak around as you want a nice colour on either side. Add a small amount of butter and fennel seeds about 2 mins before finishing cooking.
  5. Take the steaks out to rest whilst you finish the garlic mushrooms by adding a table 50ml of double cream to your mushrooms.
  6. Serve once your lamb has rested for a few minutes.

Coconut Coleslaw

Coconut Coleslaw

I made this recipe to go alongside my meat feast pizza. It is a little bit different than your typical coleslaw. I created when having leftover Tzatziki but have changed it a little to make it better. I took out the lemon juice and the cucumber and hey presto – what I think is this perfect coleslaw. I love the minty, garlicky, coconutty yoghurt with the raw onion, cabbage and carrot. They just sit together perfectly.

Ingredients

Half red cabbage

Half Onion

1 Whole carrot

1 tub of natural yoghurt

1 packet of desiccated coconut ( You can buy yoghurt with the coconut already incorporated)

1 tsp dried mint

1 tsp dried dill

1 tsp dried parsley

1 tsp dried oregano

Salt and pepper to taste

1 tsp honey

1 tsp garlic granules

Method

  1. It’s really simple – put the yoghurt, honey, herbs and coconut in a bowl and mix until fully incorporated. Slice and grate the carrot, onion and cabbage. Combine them all together and you have the perfect accompaniment to pizza, salad or sandwich.