![]() ![]() I adore yeasted bread, but the convenience of this oh-so-easy-to-make quick flatbread recipe is such a perk. They make the perfect addition to a grazing board with dips like hummus, tzatziki or our avocado & cannellini bean dip.This yoghurt flatbread recipe is an easy midweek staple. They can be used like naans or pitta bread – serve with creamy chicken or veggie curries, kebabs and souvlaki. If you’ve frozen them cooked, splash them with a little water and put them in the microwave for 30 seconds or in a hot oven for around four minutes to defrost. To re-heat rolled-out raw flatbreads, put them in a hot frying pan from frozen and fry on each side for 3-4 minutes. It’s important to cover them completely to avoid freezer burn. Can flatbreads be frozen?įreezing flatbreads is easy – stack them and separate each flatbread with sheets of baking parchment so they don’t stick together. It will change the texture slightly as gluten-free flour has a more powdery consistency but won’t change the flavour. 300g of gluten-free flour will need around 250g of yogurt. You can make flatbreads using gluten-free flour but it will need more liquid. Storing cooked flatbreads: After cooking each flatbread, stack and keep wrapped in a tea towel – the trapped moisture will help keep them soft and pliable whilst the rest of the flatbreads are cooking.For a more luxurious finish, brush the dough with a little melted ghee or butter, and scatter over cumin seeds, garlic, coriander or chillies, before folding and rolling out the dough again into ovals for cooking. ![]()
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