Seasoned Flatbread

Hello Everyone, I hope your day has been well.

A quick post today featuring chickpea flour which is a fantastic source of protein, flatbread is also the perfect accompaniment for curries, sauces and anything else you can dip them into. Enjoy this lightly seasoned recipe which elevates your average flatbread.

Recipe: Seasoned flatbread (makes 3)

Ingredients

50g plain flour

50g chickpea flour

Pinch of salt

Pinch of garlic powder

Pinch of paprika

1/2 tsp dried herbs

50ml warm water

1/2 tsp oil

Method

  • Place the flours, salt, garlic, paprika and herbs in a bowl and combine.
  • Make a well in the middle and slowly pour the water in mixing with your fingers until it forms a dough. Knead the dough for 5 minutes, it may be slightly stiff because of the chickpea flour.
  • Leave to rest in a bowl covered for at least 30 minutes.
  • Heat a little oil in a pan and divide the dough into 3 equal pieces.
  • Roll out each piece into a circle and cook for 2-3 minutes on each side until it puffs up slightly, repeat until they are all done and wrap in a tea towel to stay warm.

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Homemade Pitta Bread

Hello everyone, I hope you are all keeping well and safe.

Today’s recipe was one I had in mind to make shortly after we went into lockdown the first time back in March 2020. It was a while ago now but at the time everyone was making bread and I kept seeing yogurt and flour recipes everywhere. The thing I love about the ingredients is that you roughly need equal quantities of the flour and yogurt so its pretty simple. Another great thing is that this pitta bread recipe is unleavened, so it doesn’t require a raising agent which reduces the cooking time drastically.

Recipe: Homemade pitta bread (makes 16)

Ingredients

250g self raising flour

250g full-fat plain yogurt

Pinch of salt

Sprinkle of dried oregano and thyme

Method

  • Preheat the oven to gas mark 7 and lightly oil 2 oven trays.
  • In a large bowl, add all of the ingredients and mix to form a dough.
  • If the dough is sticky, add a little more flour.
  • Knead for 5 minutes and roll out on a floured surface to 0.5cm thickness.
  • Use a cutter to cut out the pitta breads and place on the prepared tray.
  • Place in the oven and cook in the oven for 7-10 minutes.
  • Best eaten warm.

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