I wanted to welcome Cindy back from Brisbane with a tasty dinner. I went old school, cooking up these two old favourites. I added one new component to the meal - some home made breads. I put the call out on twitter for easy roti recipes and Ruby suggested this recipe. These aren't particularly authentic roti-wise, but they're incredibly, incredibly easy. There's no yeast, no eggs, no mucking around - just some kneading, a bit of patience and then a couple of minutes frying. The results were fantastic! Soft, pliable and delicious; the perfect vessel for our spicy chickpeas. We'll definitely make them again.
Soft flatbread
(from this recipe on RecipeTin Eats)
3/4 cup of milk (soy or almond works fine)
50g butter (Nuttelex or margarine is fine)
2 cups plain flour
1/2 teaspoon salt
oil for fying
Melt the butter in a small saucepan and combine it with the milk.
Pour it in to a bigger bowl with the flour and salt.
Stir everything together until you get decent dough ball. Knead the dough for a couple of minutes and then leave it, covered, for half an hour or so to rest.
Cut the dough into four equal pieces. Roll each one out into discs about half a centimetre thick. Fry quickly in a non-stick pan with a spray of oil - about one minute on each side.
Serve immediately.
Sounds like a great dinner. I've made recipes for roti, tortilla and flatbreads and they all come out fairly similar - would love a flaky roti but never managed it.
ReplyDeleteHi Johanna! I think there are some good rolling techniques for flaky roti, but we haven't mastered them yet. :)
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