Easy flat breads

Easy flat breads
flat breads
this photo- credit travelling east.com

These flat breads are a recipe from our River Cottage ‘Family’ cookbook, they are super easy and never let us down being consistently yummy and moorish!. Cooked soft but slightly charred these yeast-free breads also go by the description of a soft tortilla. Best eaten hot straight from the pan some people also like to trickle with oil and sprinkle with salt.

We served ours alongside Cardamom rice and Lamb rogan josh, but Hugh from R.C. also gives suggestions of serving with hummus or a bulgur wheat salad such as tabula kisir, to wrap burgers, sausages, kebabs and other barbecued meat or veg or for mopping up a good wet curry or stew. We also added a liberal sprinkling of mixed herbs and black pepper to ours.

Ingredients: Makes 8

  • 250g plain flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon rapeseed, olive or sunflower oil

Method:

Sift the flour into a large bowl and add the salt. Add the oil to 150ml warm water then pour the liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes until it feels smooth and plump, sprinkling on a little more flour if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.When ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin and roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick. Place a heavy-based non-stick frying pan  or a cast-iron griddle over a high heat and when it’s good and hot turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put the cooked flatbreads on it to keep them warm and soft.

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this is our flat pan for making the breads but a frying pan will work well too

Shake off any excess flour and carefully lay a flatbread in the hot pan, let it sit for a minute or two until the dough looks set on top and is starting to lift away from the pan. Look at the underside and when you can see dark brown patches forming flip it over with a spatula. Cook the second side for 30–45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.

Serve the flatbreads while still soft and warm.

GD and I like to use flatbreads instead of utensils where we can to scoop up the rest of the meal. I looked up eating with your hands and found this interesting information on food.ndtv.com

Eating with Your Hands

‘This tradition has its roots in Ayurveda. Eating is supposed to be a sensory experience and eating with your hands evokes emotion and passion. According to Vedic wisdom, the hands are the most precious organs of action. One of the Ayurvedic texts reveals, every finger is an extension of the five elements. Through the thumb comes space, with the forefinger comes air, the middle finger is fire, the ring finger is water and the little finger represents earth.

Eating with your fingers stimulates these five elements and helps in bringing forth digestive juices in the stomach. The nerve endings on your fingertips are known to stimulate digestion. Feeling your food becomes a way of signaling the stomach that you are about to eat. You become more conscious of the taste, textures and aromas. Besides India, it is also common in some parts of Africa and the Middle East.

tich Nhat Hanh



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