Flatbread from a breadmix
Andy Coogan @coogycook
I was cooking a curry and wanted a flatbread to serve with it. Couldn't be bothered to go shopping again and I had some bread mix in the cupboard so I thought.
"Flat bread, how hard can it be?"
Flatbread from a breadmix
I was cooking a curry and wanted a flatbread to serve with it. Couldn't be bothered to go shopping again and I had some bread mix in the cupboard so I thought.
"Flat bread, how hard can it be?"
Cooking Instructions
- 1
Make up the bread mix as it says on the pack and leave to prove for a couple of hours in a bowl covered with cling film. Coat the inside of the bowl with a bit of oil to stop it sticking
- 2
When the dough got to this size a figured it was the right sixe to use
- 3
Cut a piece of dough about the size of an apple and put on a floured surface
- 4
Roll it till its just 2 to 4 mm thick.
- 5
You now have a few methods to cook the flatbread. I tried 3 different ways
- 6
The first was a thick heavy pot. Don't use any oil. Also don't use too much or too little heat. Pre heat the pan and place the rolled dough in the pan.
- 7
Cover the pan and cook for a few minutes. Keep checking to make sure it doesn't burn and turn from time to time.
- 8
You are looking for light brown scorch marks on and some puffing up of the bread
- 9
Next method was to use a frying pan. Again no oil and not too much heat. It seemed to work better if the pan was covered. Use the same procedure as above.
- 10
The last way was to use a grill. Make the grill nice and hot before you start
- 11
This method seemed to give the quickest results but it is also quick to burn.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I love to cook. I have been cooking since I can remember and like to create dishes that are just a bit different.I am also a bit of a cheat. I like authentic flavours but if I am cooking for a dinner party I want to spend time with my guests rather than slaving away in the kitchen while they are drinking wine at the table.I like to think that my recipes are quick and relatively easy.I try to keep fat and salt to a minimum and use Olive or Rapeseed oil as somebody told me that it was healthy.I almost never cook with salt. My blood pressure is borderline and I am told that too much salt isn't good for you.Sugar is my biggest wind up! I like sugar in sweet things like cake and ice cream but why do they have to put it in Gravy?I check the ingredients of everything I buy and if a savoury product lists sugar on the ingredients then it goes back on the shelf.
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