- 140g plain flour
- 140g wholemeal flour
- 7g sachet easy-blend yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tbsp melted butter, plus extra for brushing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the quick spice paste (optional)
- 2 fat garlic cloves, chopped
- 1 large red or green chilli, seeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tsp sesame seeds
- 2 tsp ground fenugreek or ground coriander
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp chopped coriander
If making the paste, use a food processor, electric spice mill or pestle and mortar to blend together the garlic, chilli, sesame seeds and ground spice to a thick paste. Work in the oil, then the coriander, to a spreading paste and season. Set aside.
Put the flours, 1 tsp salt and yeast into a large bowl and mix. Stir 120ml tepid water into the melted butter, then mix this into the flour, adding extra drops of tepid water until you have a smooth dough. Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rise until doubled in size. This should take 1 hr.
Divide the dough into 8 balls. Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin. Prick each one well with a fork to stop them rising. To cook on a barbecue: put the breads on the centre of the grill. Cook for a few mins, then turn and cook the other side. If using the paste, spread 1 tsp on one side as the breads come off the heat. Otherwise, brush the breads with more melted butter. Reheat the griddle between batches and stack them on top of each other to keep warm.
To griddleDon't oil the pan. Put in 1 or 2 breads, side by side. After 3 or 4 mins, when the dough firms, turn and cook for 2 mins.