Nadia Lim's easy-peasy flatbread
A great recipe for turning into naan to enjoy with a curry, a wrap Middle Eastern style, or a (non-traditional but still awesome) pizza base.
What you need:
2 cups self-raising flour (or plain flour with 2 teaspoons baking powder added)
3/4 cup milk, or plain yoghurt or water
1.5 Tablespoons olive oil (or any oil)
1/4 teaspoon salt
Other ‘nice to haves’ are butter, garlic, fresh herbs (but not essential!) to make a garlic n’ herb butter to spread on.
Here's how you do it:
- Place flour, milk, oil and salt in a bowl and mix to combine.
- Knead on a lightly floured surface for 5 minutes or until dough is smooth. Divide into 4-6 portions and leave to rest on the bench for 10-15 minutes or so.
- Heat a large, heavy-bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle, lightly brush with a little oil. Place in a hot pan and cook for about 2 minutes each side or until puffed and golden. If you’re using garlic and herb butter, spread it on while the bread is hot. Repeat with remaining dough.
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