Once I had got it into my head to attempt making my own flatbreads for Fridays BBQ, I just couldn't wait. I didn't need to buy any ingredients, they were all things I had at home and having marinated the meat the previous evening, no shopping trip was required............or so I thought. What I had neglected to get were some back up wraps. Suddenly my attempt at naan breads flashed before me. The 2 inch thick house bricks. Oh dear. A sinking feeling filled my soul just as all shops were closing. I took a deep breath and concentrated on how the dough I had already mixed and kneaded felt right. Wait I had nothing to compare it to. I shook the last thought from my head. If they didn't go well we were just having some meat and dip. OK stop lets think positively. Right well no pressure then.
I had started the dough by placing 500g of plain flour, 1tsp salt, 1 tsp sugar and 1tsp of fast action yeast into a bowl and mixed well. Then I heated 100ml of full fat milk until lukewarm then added 150ml of natural yoghurt and 50g of melted butter. I slowly added the warm milk mixture to the flour and mixed until it all came together. The recipe said to add an extra slash of milk if needed, but as yoghurt proved difficult to measure and I probably added a little extra, I didn't need the milk. I kneaded the dough for about five minutes until springy. Then leave to rise in a warm place for about an hour.
The dough will make about 8 breads depending on the size of each. Divide the dough into balls, cover and leave for another 15 minutes. Meanwhile heat a moderate grill and a large baking tray. Roll each ball into a rough teardrop shape. Place on the baking tray and sprinkle with sesame seeds. As this was my first attempt I discovered something the recipe didn't mention. Roll them as thin as you dare. My first 2, as they fit 2 at a time on the tray, were a tad thick. In fact not even a cm. The next 2 were a bit thinner and it was hit and miss whether I could get them to the baking tray but the dough is really stretchy and they made it in one piece. They roughly took about 10 minutes under the grill but don't take my word for it and keep an eye on them.
They were so much fresher and more satisfying than shop bought and I really hope this recipe doesn't come across as complicated in any way, as it was practically 'wally proof', which I found very handy indeed.
I served them with the Lamb Souvlaki from my previous post, however they are perfect for any meats, or dips OR ANYTHING! I am a fan if you hadn't guessed. I plan to make them again and again until I am quite the expert. A great staple recipe and I am a little smug.
Thank you John Torode for this one. What a guy
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