If you are going to the trouble of serving up an Indian inspired feast at home, going the extra mile and making this flatbread will only add to the experience! Recipe below! x
Makes: 8 flatbreads
1 tsp dried yeast 1 tbsp honey 500g plain flour 1 tsp baking soda 1 tsp baking powder 1 tsp sea salt 200g yoghurt Butter, melted, to brush A small handful of coriander leaves, finely chopped
1. Add the yeast to 250ml warm water with the honey and mix to combine. 2. In a large bowl, combine the flour, baking soda, baking powder & salt and make a well in the centre. 3. Pour in the activated yeast mixture with the yoghurt and using a wooden spoon mix together until a rough dough forms. 4. Place on a light floured work surface and knead for 8 minutes or until smooth and elastic. 5. Place the smooth dough back in the mixing bowl and cover. Leave in a warm place to rise for 45 minutes. 6. Knock the dough back and knead gently before dividing into 8 pieces. Roll each piece of dough out roughly to about 1cm in thickness. 7. Heat a large frying pan or griddle pan and brush both sides of the dough with melted butter. When almost smoking cook each naanbread until slightly risen and lightly browned on either side. 8. Keep warm in a low oven until you are ready to serve. Brush with more melted butter and a sprinkle of coriander.