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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Homework Welsh Cakes

Homework Welsh Cakes

My son goes to a fantastic school which specialises in special needs education. They make sure he has the best education and he loves it. He especially loves his cooking class every week. We encourage this in the house – my kids love helping out Daddy in the kitchen. This week my son came home with his first homework of the year: Make Welsh cakes! Awesome! They even gave us a recipe to work from.

I have to admit, having in lived in Wales for 27 years, I have never cooked Welsh cakes. I have always meant to get round to ‘having a go’ but never did. So, we made these yesterday, and I have got to say that they were lovely – it was a really simple recipe and delicious. Even though I am not suppose to eat stuff like this anymore I couldn’t resist a little nibble.

As I said, I can’t lay claim to this recipe but I thought I might share, especially as I seem to be getting quite a few visitors to this site from different parts of the world, I thought it would be a nice introduction to some welsh cooking heritage.

Ingredients

225/8ox Self raising flour, sieved

110g/4oz (preferably Welsh) salted butter

1 Free range egg

Handful of Sultanas

85g/3oz caster sugar

Method

  1. Rub the butter into the sieved flour to make breadcrumbs.
  2. Add the sugar, sultanas and then the egg. Mix to combine, then form a ball of dough.
  3. Roll out the pastry until it is a 5mm/1/4in thick and cut into rounds.
  4. Place in a dry frying pan on a low heat. Cook until brown, turning once.IMAG0133.jpg

It doesn’t take long and it’s a really simple recipe to do. If you have kids, they will love it! The other bonus is they are great with a cuppa of tea or coffee. All courtesy of my son’s school teachers.