Quick and Easy Flatbread

This is adapted from Ainsley Harriott’s ‘All New Meals in Minutes’ which has some excellent low fat recipes in it. This flatbread is a perfect partner¬†for my veg and chickpea curry….oooh it’s making my mouth water just thinking about it!

Makes 4 breads

4 tablespoons low fat natural yogurt

1 egg lightly beaten

225g or 8oz self raising flour (plus extra for dusting)

1/2 teaspoon salt

2 tablespoons chopped fresh coriander

1 large red chilli very finely chopped (optional)

Heat a large non-stick frying pan.

Mix 4 tablespoons of the yogurt with enough warm water to make 120ml (4fl oz) then stir in the beaten egg.

Put the flour and salt into a bowl. Make a well in the centre and add the yogurt mixture, the coriander and chilli. Mix into a soft dough.

Turn the dough onto a lightly floured surface and knead for 30 secs until smooth. Divide into 4 portions and roll each into an oval shape about 5mm (1/4 inch) thick.

Spray the heated frying pan with oil and cook the flatbreads for 4-5 mins each side until cooked through and lightly golden.

These freeze really well so it would be a great idea to make double the quantity and freeze the ones you don’t need.

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