GRILLED FLAT BREADS (STOVE TOP)

I’d say these are my version of a pita bread. Knead the dough well and you will be rewarded with soft flat breads. With any bread, you have to plan ahead and can’t rush the proving time. I had a few leftovers which meant lunch was sorted. Heating in the microwave was not ideal but wasn’t bad either. They are yummy so do try them.

Grilled flat bread

INGREDIENTS

300g high grade flour or bread flour

200g white wholemeal flour like atta (from Indian grocer)

Salt

1 teaspoon caster sugar

1 teaspoon instant yeast

125g plain natural yoghurt

225ml lukewarm water

Extra virgin olive oil to brush on the flat breads

METHOD

In a large bowl, measure out the flours, salt, sugar and the yeast. Mix well with your fingers. Make a well in the centre and add the yoghurt. Pour the water in batches and knead well to form a soft dough. Cover with a wet cloth and leave to rest for one and a half hours. It should double in size.

Oil a large baking tray and set aside. Lightly grease your hands and gently knock back the dough. Shape dough into balls of about 60 – 65 grams. Place on oiled tray and cover with wet cloth. Rest for half an hour. Roll dough into an oval shape about 3 mm thick and 15 -16 centimetres wide. Cook on a preheated grill plate for 2-3 minutes on each side. Brush with extra virgin olive oil and serve immediately. Makes 8-10 pieces.