Heading: Bread & Baking
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
300 g flour
115 g water warm 40'c
65 g Greek plain yogurt
3 tsp olive oil
2 tsp yeast dried
1 tsp caster sugar
3 garlic clove finely grated
1 green chilli de-seeded finely chopped
40 g butter/ghee melted
1/2 tsp salt
Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for a hour or until it gets frothy.
In a mixing bowl place flour & salt then mix, add yogurt, egg, olive oil & the starter & mix into a dough.
Tip dough out onto a floured worktop & knead for at lease 10 min until it springs back when pushed with your finger, place dough into an oiled bowl cover with cling film or damp tea towel & leave in a warm place to double in size.
Tip dough out onto a floured worktop & cut into 75 g pieces & roll into balls, then with a rolling pin roll out in a tear drop shape about 1/4 inch/7 mm thick, when done lay on floured worktop & cover loosely with damp tea towel or cling film & let it rest for 10 mins.
Heat & melt butter/ghee, chilli & garlic in a saucepan, cook for 1 min, ready with a pastry brush standing by.
Heat a dry frying pan on a med heat, when hot cook the breads for 2 or 3 mins on each side or until they bubble & brown on the bubbles.
Brush on melted butter/ghee & stack or store in a low oven until all done.
Suggestion & Tips
Great a complement with Indian food or instead of rice.