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.