Indian Style Flat-Breads
Soft fluffy flat-breads. Perfect for scooping up delicious curries or sauces.
These flat-breads contain no dairy or oil and use wholemeal flour. They are very easy to make and are and excellent accompaniment to curries and soups. They are also yummy topped with your favourite sandwich fillings.
Often flat-breads contain butter and milk but here we use tahini and plant yoghurt. Because flat-breads don’t rise much, no yeast is required – which means no long kneading sessions or waiting for the dough to prove.
The dry ingredients – flour, raising agents, salt are combined with tahini, yoghurt and water.
The mixture is kneaded gently for a few minutes until a smooth dough is formed.
After a short rest, the dough is split into balls and then rolled out. I like to add a few black onion seeds as I roll to give an Indian flavour to the Flat-Breads.
The Flat-Breads are cooked in a hot dry pan for a few minutes on each side until cooked through and slightly charred in places.