- 500g strong white bread flour (extra will be needed to dust and flour surfaces)
- 2 teaspoons sea salt
- 7 tablespoons sunflower oil
- 200g natural full fat yogurt
- 200ml warm water
- 25g butter
- ½ teaspoon fennel seeds
- ½ teaspoon Kashmiri masala
- A few fresh mint leaves (5-10 leaves)
- 1 teaspoon nigella seeds
How to make
In a large bowl mix 500g flour and 2 teaspoons sea salt. Add 125g yogurt, 200ml water and 3 tablespoons of sunflower oil, mixing well.
Flour a surface, tip the dough out and knead for about 5 minutes or until it becomes stretchy and silky. (Don’t be afraid to vent your frustrations of the day here!). If the dough is too sticky add a tablespoon at a time of flour. If the dough is too dry add a tablespoon at a time of warm water.
Rub a tablespoon of sunflower oil all over the dough, return to the bowl and cover for 10 minutes.
For the yogurt dressing –
Put 75g of natural yogurt into a small bowl. Add a few finely chopped fresh mint leaves, 1 teaspoon of nigella seeds and stir thoroughly. Refrigerate until required.
Divide the dough into 8 small balls or 4 large balls.
On a floured surface flatten these into rounds and roll out until they are about 2-3mm thick. Make sure they have a diameter smaller than that of the frying pan you will cook them in.
Flour the flat breads really well all over and stack on a plate ready to cook. If you do not flour them well they will stick together!!!
In a separate small (milk) pan melt 25g of butter over a low heat and add 2 tablespoons of sunflower oil. Mix in 1/2 teaspoon fennel seeds and ½ teaspoon of Kashmiri masala. Set the glaze to one side.
Place a medium frying pan over a high heat with 1 tablespoon of sunflower oil. Add the flatbreads one at a time. Cook for about 5 minutes turning once. You want them to start to char.
Wrap in tin foil and keep warm. Brush with the fennel and Kashmiri butter glaze before serving.