A couple of month back my daughter’s friend came to dinner and cooked a lovely potato and tomato curry. To go with it I decided to try my hand a chapatis which I found really easy to make, even if the first few turned out a bit thin and tortilla-ish. Since then I love any excuse to try to make a new flatbread and today to go with our mezze board I made some buttermilk flatbreads. I have some left which I am looking forward to warming in the morning to have with some jam for breakfast.
- 150g Wholemeal Flour
- 300g Plain Flour (you can just use Plain flour but I like to mix)
- 1 tsp Baking Powder
- 1 tsp Salt
- 160ml Milk
- 160ml Buttermilk (you can substitute with natural yoghurt)
- 60ml Olive oil
- Place the flour, salt and baking power in a bowl and mix together and make a well in the centre.
- Add the milk, buttermilk and oil and stir together with a rounded knife to bring it together into a ball.
- Turn it out onto a floured surface, it should feel like a sticky dough, if too wet add a little more flour. Knead for 5 minutes to get a smooth dough.
- Place in an oiled bowl and cover with cling film or a clean plastic bag and set aside for 30 minutes.
- Heat a frying pan with a little oil. Take a golf ball size portion of the dough and roll it out on a floured surface until it is 2-3mm thick then place it on the hot pan. Cook for about 2 minutes on each side, turning when each side starts to brown or has a little charing. I love it when the flat breads puff up with air. I wipe the pan with kitchen roll and spray with fresh oil for each flat bread I make.
- I place the flat breads in a clean folded tea-towel and spray them with a little olive oil (from a one-cal spray) to keep them warm while I am cooking the batch if I have managed to start this before everyone else sits down for dinner. This evening I ended up serving in batches as the family tucked in.