easy flatbread recipe

This Simple Garlic Naan is so quick to make and this Indian bread takes no baking. You can make this in a skillet or griddle on the stove top. Whilst the dough does have yeast in it I promise this is super easy to make and even if you have never made a yeast dough before you can learn how to make delicious Indian style bread at home. What is better than serving your curries with a homemade bread recipe.

Simple Garlic Naan Recipe (Traditional Indian Bread)

all-purpose flour

tsp dried instant yeast ((see note 2))

tsp table salt

sugar

water

tbsp oil ((see note 3))

salted butter

tsp dried garlic flakes

tsp dried cilantro

Set your stand mixer up with a dough hook.

Place the flour, yeast, salt and sugar into the bowl of your stand mixer and mix on low to combine.

Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.

Cover the bowl with cling film and leave it to rise for 20 minutes.

To make the dough (STAND MIXER METHOD)

In a large mixing bowl, combine the flour, yeast, sugar and salt.

Add the water and oil, then use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.

Empty the dough on a floured board and knead the dough for 15 minutes.

Place in a bowl, cover with cling wrap and leave for 20 minutes.

To make dough (BY HAND METHOD)

Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.

Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). (see note 4)

Put a heavy skillet/griddle over a high heat and allow it to get searingly hot.

Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

Flip the bread and cook for a further 1-2 minutes.

Remove to a plate and drizzle with the garlic butter.

Cover with foil and keep in a low oven whilst you prepare the other breads.

To form and cook the dough

Place the butter in a small microwavable bowl and microwave for 45-60 seconds or until just melted.

Stir in the garlic flakes and dried cilantro.

To make the Garlic Butter

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

lamb mince

za’atar,

lemons

parsley, stalks chopped, leaves

garlic cloves, crushed

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6162909913001&=domain=del

5348771529001-6162909913001

Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free &amp; oil-free side dish that everyone loves!

Mashed Potato Flatbread

Flour

Place the flour and potato mash onto your work surface. Using your hand(s) start bringing the ingredients together until you form sticky dough.

Roll this into a sausage and cut into 8 pieces. Form each piece into round shape.

Make sure the work top and dough is dusted with flour before you start rolling it out. Roll it out thin.

Cook on medium to high heat on a dry frying pan for about 2 minutes (1 minute per side) or until done.

Best served right away while still warm.

Soft Swedish flatbreads made with barley flour.  Perfect for dipping into hummus or soups and stews or making easy wrap sandwiches!

Soft Swedish Flatbreads (Tunnbröd)

bread flour (plus an extra tablespoon or two if necessary and more for rolling the dough)

barley flour

instant yeast

fine sea salt

water (room temperature)

canola oil (plus more for oiling the bowl and cooking the flatbreads)

unsalted butter (melted)

Flaky sea salt

Whisk bread flour, barley flour, yeast, salt and sugar together by hand in the bowl of a stand mixer.

Add water, skyr and 1 tablespoon oil to the dry ingredients.

Fit a stand mixer with the dough hook and begin mixing at medium-low speed until dough just comes together.  Increase mixer speed to medium and knead dough for three minutes. If dough is sticking to the sides or the bottom after the first 3 minutes of kneading, add an additional tablespoon of bread flour before continuing the kneading process.  Continue kneading at medium speed until the dough is tacky but not sticky and clears the bottom and sides of the bowl, approximately 2-3 more minutes. Add an additional tablespoon or two of bread flour if dough continues to stick to the sides or bottom of the bowl during the kneading process.

Transfer the dough to an oiled bowl.  Cover and let rise for an hour at room temperature or until doubled in size.

Transfer dough to a clean countertop and divide into 8 equal pieces.  Roll each piece into a rough ball. Cover with plastic wrap.

Add a teaspoon or so of canola oil  to a 10 or 12-inch cast iron skillet. Heat over medium heat.

Working with one piece of dough at a time, use a rolling pin to create a thin circular flatbread (like a thin tortilla).  If the dough sticks to the rolling pin, sprinkle a little flour on top. It’s okay if the dough is sticking to the work surface.

Finish by rolling the flatbread a couple of times with a or poking it at 1 inch intervals with a fork or skewer.  Brush off any excess flour from the top of the dough.

Using a dough scraper and your fingers, gently release the flatbread from the countertop.

Wipe the oil from the skillet with a paper towel so that only a thin film remains.  Place the dough round in the heated skillet.  Cook for one minute or until brown and spotty on the first side.  Flip the bread over and cook for another minute. Remove the flatbread from the skillet and transfer to a plate. Brush lightly with melted butter and sprinkle with coarse salt.  Cover with a piece of parchment paper and stack a clean kitchen towel on top. Repeat the process with the remaining portions of dough. I like to turn off the burner in between cooking each flatbread to minimize any smoking of the cast-iron skillet.  Simply turn it back to medium and add a little oil as you finish rolling the next flatbread.

Eat immediately or wrap tightly and freeze once the flatbreads have cooled to room temperature.

I can only find hulled barley. I mash and grind it into a flour with a mortar and pestle.

https://content.jwplatform.com/videos/5NLcrts0.mp4

Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally &quot;thin bread&quot;) or sometimes Polar Bread.

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The most viewed easy flatbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed easy flatbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine