This easy to make, no-yeast flatbread is the perfect pairing for Indian dishes or to go alongside dips such as hummus or baba ganoush.
Prep Time: 5 minutes Cook Time: 10 minutes Yield: 6 x 4-5 inch flatbreads
Ingredients:
- 2.5 cups self raising flour
- 1 cup sour cream (or plain Greek yoghurt)
- pinch of salt
Instructions:
Step 1: In a large mixing bowl, add the flour, sour cream, and a pinch of salt, and mix with a wooden spoon to combine. The dough will seem crumbly at first, but be patient and continue mixing.
Step 2: When the dough starts to come together, transfer to a floured surface and continue kneading with your hands until the dough is smooth, about 3-5 minutes. Place the smooth ball of dough into a clean bowl and cover with a cloth to let rest for 10-20 minutes.
Step 3: Divide the dough into 6 even segments. Roll out or press these segments into flat shapes. Ideally, they will be as thin as possible without ripping when you hold them up. While pressing out your final few dough pieces, lightly oil a cast iron or non-stick pan and heat on medium-high.
Step 4: When the pan is hot, place a single rolled out flatbread into the pan. Cook on each side for 1.5-2 minutes. Ideally, each side of the flatbread will develop golden brown or slightly charred spots. Remove the flatbread from the pan and set aside to cool. Repeat for the remaining portions of flatbread.
Optional:
For flavored flatbreads, add the desired herbs and spices at step 1 to be mixed into the dough.
Alternatively, immediately after taking the flatbread out of the pan, brush with an oil + herb or spice mix. For my favorite version, I brush with a melted garlic and cilantro butter as soon as its taken off the heat.
Storage: To store for a few days, keep in an air-tight container at room temperature. Otherwise, put them in closed containers in the fridge or freezer to extend their shelf life.
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