Do you make things exactly the same way every time? Sure, some stuff stays the same because it just works, but things with added flavours or possibilities for switching ingredients always get switched in my kitchen. This occurred to me recently when 3G asked me to remake something and my mind immediately went to ways to change it.
I’ve adapted this flatbread recipe countless times from one I copied from the internet years ago, but I had no idea where I’d got it from – it was in my pre-blogging days so I never thought I’d need the link. A quick google turned it up on epicurious, but this version has obviously gone through a few transformations to get here.
Soft, fluffy, flavourful flatbreads to go with a vegetable stew, soup or salad. They go really well with tabouleh and falafel.
Makes 16 small breads
200g (about 1 1/2 cups) flour
2 tsp cumin seeds
1 tsp salt
2 tsp baking (bicarb) soda
180g (3/4 cup) Greek yoghurt
olive oil for cooking
In a large bowl, whisk together the flour, cumin seeds, salt and baking soda.
Add the yoghurt and mix with a wooden spoon until all of the flour is incorporated and you have a shaggy dough.
Lightly flour a work surface and turn the dough out. Knead until it is smooth and not sticky, adding a little more flour if necessary.
Cut dough into 16 pieces and roll into balls, place on a floured surface and cover loosely with plastic wrap.
Heat a griddle pan over medium low heat and lightly brush it with olive oil.
Using a floured rolling pin, roll out enough balls to fit your pan into thin discs about 10cm (4″) across.
Cook the breads for about 3 minutes, until golden brown underneath, then turn over and cook for another 3 – 4 minutes until golden brown.
Wrap loosely in a clean cloth while you cook the next batch.