Monday, 20 February 2017

Quick and Easy Garlic Chilli Flatbreads

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.

I haven’t made flatbreads before but wanted to give them a whirl – so this weekend I decided to take the plunge and rustle some up in the kitchen.

A flatbread can be a bread which is not leavened, i.e. doesn’t have anything in it which will make it rise, such as yeast. However there are types of flatbread such as pita breads which do incorporate some leavening.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.


There are various types, which seem to vary depending where in the world you are. Focaccia, is technically a flatbread, as is a soda farl. They can very a lot. A naan bread is another type I think we are all familiar with.

I found a recipe on line by cafedelites.com , which looked fairly simple but I wanted to tweak it a little. It incorporated yoghurt in the dough and some garlic powder. I wanted some heat in my flatbreads so added a touch of hot chilli powder too.

I was so surprised at how easy they were. Simply sift together the dry ingredients and add in the wet ingredients. Mix them into a dough and allow that to rest a little.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.

Once rested the dough is cut into pieces and each piece is rolled into a flat disc, as flat as you can get it.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.


A frying pan, or griddle is then heated and lightly oiled and the dough is tossed onto the heat and allowed to cook for a couple of minutes before turning over.

I have to admit, this smoked something rotten, and the house was full of plumes of smoke. Disneyboi came downstairs to ask what on earth I was doing. The resulting breads however were well worth the fug, which dissipated quickly.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.

I like the bits which puffed up in the pan and charred on the outside, a little blacker than the rest. I think these are the tastiest bits.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.


They are great for tearing up and serving with dips, such as houmous or a mango chutney, or enjoying with a curry like a naan. Give these deceptively simple flatbreads a go and you can tweak the flavours as much as you like.




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Quick and Easy Garlic Chilli Flatbreads
Easy flatbreads flavoured with garlic and chilli
Ingredients
  • 300 grams plain flour
  • 1 teaspoon garlic granules
  • 1 teaspoon hot chilli powder
  • 1 teaspoon salt
  • 75 grams plain Greek yoghurt (I used 0% fat)
  • 2 tablespoons olive oil
  • 280 milk
Instructions
In a large bowl sift together the flour, garlic, chilli and salt.In a jug, whisk together the yoghurt, oil and milk. Pour this into the dry ingredients.Transfer to a floured work surface and knead the dough a little, just for a minute or so.Pop back into the bowl and cover with a tea towel or a bit of clingfilm. Leave this to rest in a warm spot for about 30 minutes.After this time, remove the dough and break it up into eight equal amounts.Roll each piece of dough as flat as you can with a floured rolling pin. It should be sort of see through.Heat a large frying pan or griddle and grease lightly with some oil or spray with some oil.Place a flatbread dough disc onto the heated pan and let it cook for a couple of minutes on one side. You can see the bread lightly change colour as it cooks.After the couple of minutes, lightly oil the exposed side of the dough then flip it over and cook for another couple of minutes.The flatbread should be blistered and blackened in parts. Transfer to a cooling rack and repeat the process for each flatbread.Enjoy them warm, or cool, either is good.
Details
Prep time: Cook time: 20Total time: Yield:8 flatbreads.

Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry.
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2 comments:

  1. I love making bread, and love making flatbreads, all kinds. I do prefer yeasted ones still, but these look good!

    ReplyDelete
    Replies
    1. Thanking you. I love these with houmous.

      Delete

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