I am a big baker of cakes, but have not really played with breads much yet – I am a bit daunted by all the proving and lengthy kneading – but this easy flatbread recipe requires nothing so complex and is a perfect foray into the world of bread for me.
- 200g self-raising flour
- 200g natural yoghurt
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Add all the ingredients into a bowl and stir together
- Pat into a ball by hand and transfer to a floured surface.
- Knew for a minute or two to ensure everything has come together.
- Divide into 8 equal (ish) pieces.
- Using your hands, pat out into a rough circle-ish, kidney-ish shape approx 10cm across and about 3mm thick - lightly score the surface a few times with a sharp knife.
- Add to a hot dry frying or griddle pan and cook for a couple of minutes each side until puffed up and golden in places.
Really easy and hard to get wrong. Don’t have a griddle pan, me neither – a normal frying pan is fine. Breads look more kidney shaped than circular? Mine too – adds to the artisan look right!! These flatbreads are really versatile and quick to make. They work equally well with soups and stews as with a mezze style meal. However the latter is what we went for.
Syd is a classic kid, at about two and a half he went from eating everything, to narrowing his diet considerably. While he eats every fruit under the sun still, vegetables are a bit hit and miss and I find meals like above, where he gets to help himself rather than be pre-served, really help tempt him to try things again. And it really worked on this occasion – we played an ‘eat as many colours of the rainbow as you can’ game – and he ate some of the carrots, tomatoes and cucumber. He drew the line at olives, which is probably wise as most people only learn to love them as adults!! And boy does he love that squeaky cheese!
Love Miss Cisco XXX