Whip up these speedy, no yeast puffed flatbreads for an Indian-style feast. They’re like a cheat’s version of naan bread and are great for mopping up a curry
Prep:15 mins
Makes 4 large or 6-8 small
300g self-raising flour, plus extra for dusting½ tsp baking powder150g natural yogurt1 tbsp vegetable oilmelted ghee or butter, for brushingcumin seeds, chopped garlic cloves, chopped coriander or chopped chillies (optional)
STEP 1Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.STEP 2Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.STEP 3Brush the flatbreads with a little melted butter or ghee, then serve.
