Flat Breads

 

Top tip, when a recipe says use yoghurt do make sure it is nice runny yoghurt or best by far use buttermilk. Thick greek yoghurt is no good at all.

 

A very small bunch of basil and/or parsley

several slugs of olive oil

pinch of salt

whizz in a blender briefly and set aside to brush over the bread when it is just out of the oven

 

350g strong white bread flour

250g buttermilk 

1 1/2 teaspoons baking powder

1 tsp fine sea salt

1/2 teaspoon sugar

 

Place the flour, buttermilk, baking powder, salt and sugar in the mixing bowl. Mix 15 seconds, speed 6. Scrape down the sides and knead 2 minutes.

 

Tip the dough out onto a lightly floured surface and divide it into 8 pieces. Roll each piece out a little, then move on to the next one. Then start again. Bread is very hard to roll out all in one go, the gluten holds tight and will resist you, but if you leave it for a moment it relaxes and makes your life much easier. Roll each piece to a nice oval about 3mm thick.

 

Now either pop into a hot pizza oven or cook on a griddle pan or on an open BBQ.  Apart from the pizza oven you need to turn them over to finish the second side briefly.

 

Brush with your herb oil as soon as it it done, and repeat.