Flat bread

This is a flat bread that comes out very soft and chewy.  Most important to roll it out as thin as you can, and also to have the pan very hot when you cook it.  You can vary the flour by using all SR flour if you don't have any of the other kinds.   In fact, you can play around with the flour, using wholemeal, or adding some spelt, changing the mix etc.  See what suites you.

Atta flour is a south Indian flour, used for flatbreads and available in most Australian supermarkets.

 

Flat Bread

 Rating: Easy

Put in a bowl 1 cup plain yoghurt.
Sift together:
1 cup Self Raising flour
1/2 cup plain flour
1/2 cup Atta flour
1 teaspoon baking powder.


Mix the flour slowly into the yoghurt, adding a little water if needed, until you have a soft, pliable dough.  Nead for around 5 minutes until it is a soft smooth dough.  Divide into 12 small balls, flatten each one.  Roll each one as thin as you can.

Cook in a dry, non stick, frypan over medium heat.
Add dough, a few pieces at a time, and cook, turning when the flatbread bubbles up and colours on the underside. 
Wipe out frypan and repeat with remaining dough.