Makes: 4 small to medium flat breads Prep time: 2 minutes Cook time: 10 minutes Difficulty: Very easy
I have been making a version of these for a good while now to add a little extra to our favourite dahl, curry or soupdishes. Adding some nutritional yeast recently was a game changer. So delicious!
My daughter loves helping with sprinkling the flour, mixing, kneading and rolling. I have to admit, having her cute help does turn quite a straight forward, easy and simple recipe very messy and fun but it is worth it!
I have made both the regular and the gluten free version many times and both are delicious in their own subtly different way.
Give these a go and let me know what you think!
1 cup organic plain flour or GF plain flour (plus 2 tablespoons for rolling) 2 tablespoons nutritional yeast 1 teaspoon salt 4-6 tablespoons yoghurt (I used coconut yoghurt)
To a large mixing bowl, add all of your dry ingredients and stir well.
Add your yoghurt, starting with 4 tablespoons. Stir well. When you achieve a crumbly texture, begin to knead with clean hands until a dough is formed. If your dough feels a bit dry, like it could crumble apart, add a little more yoghurt until you achieve a mouldable dough-like consistency.
Shake a couple of tablespoons of flour onto a clean work surface and cut the dough into 4 portions.
Mould these into rounds and sprinkle with flour to prevent your rolling pin sticking to them. Roll to a couple of millimetres thick or around about there. They don't have to look perfect! They will be delicious!
Heat a non-stick fry-pan over medium-high heat before adding your flat breads one at a time. *I like to add a small amount of extra virgin olive oil or coconut oil to grease the pan and prevent them from sticking*. Cook for a few minutes on each side or until golden brown. I like to cook mine with the lid of the frypan on to prevent oil splatters.
Serve with your favourite curry or dahl and enjoy!
Cooks notes:
Other uses - We have used these in place of bread for a delicious toasted sandwich with mashed chickpeas, pickles, hummus and tomatoes as well as delicious mini pizza bases. If you use them for other delicious dishes, let us know below! Flour - I have tried both plain and gluten-free plain flour for these. I do find the texture is slightly different when kneading and rolling it but the outcome is just as delicious. Yoghurt - I have only tried coconut yoghurt for these. Both home-made (recipe here) and store-bought. When using store-bought I found the ones with less additives worked best. For example Coyo brand, which is quite widely available in Australia. Flavour - I have also added garlic powder to these which was delicious. Just a teaspoon does the trick. You could also add any dried herbs & spices you wish and have fun with the flavour. You can also rub each with a whole clove of garlic while they are still hot. Delicious!
