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Flatbreads by The Vintage Chef (Credit: Samuel Pollen)
Simple flat breads
Makes: 4 large flatbreads
Takes: 5 minutes
Bakes: 5 minutes
For the flatbreads
200g self-raising flour
200g natural yoghurt
½ tablespoon olive oil
½ teaspoon baking powder
½ teaspoon fine salt
For the flavoured butter (optional)
30g butter
1 clove garlic, finely chopped
¼ teaspoon salt
¼ teaspoon dried parsley, or ½ teaspoon chopped fresh parsley
Mix all the ingredients together in a large bowl, bringing the dough together. The dough should be soft, but if it is too sticky or wet to be workable, you can add a little extra flour.
Divide the dough into four equal blobs. Dust your work surface and rolling pin with a little flour and roll each ball of dough out into a thin round
Heat a (dry) griddle pan or frying pan until it is very hot, and then carefully transfer one of the rolled out flatbreads onto the pan. Cook the flatbread a couple of minutes each side, turning the flatbread over when the uncooked side has puffed or bubbled up.
If you want to paint the flatbreads with flavoured butter, melt the butter in a small saucepan. Once melted, stir through the flavourings you’re using – in this recipe, I’ve stirred through chopped garlic, dried parsley and a little salt. Leave to infuse the butter for 5 minutes, then paint generously onto one side of the still warm flatbreads.
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