makes
10
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Thrifty Dinner Club
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 570 g plain flour, plus extra for dusting
- 1 tsp caster sugar
- 1½ tsp table salt
- 1½ tsp baking powder
- 2-3 tsp spice seeds, such as nigella or cumin seeds, optional
- 1½ tbsp olive oil, plus extra for greasing
- ½ cup natural yoghurt
- 180-200 ml water, as needed
- Finely chopped coriander, lemon wedges, to serve
For the garlic oil
- 6 garlic cloves, bruised
- 1 tsp sea salt flakes
- ½ cup (125 ml) olive oil
Resting time: 1 hour
Instructions
- In a large mixing bowl, combine the flour, sugar, salt and baking powder with any seeds (if using). Add the oil and yoghurt to the bowl and mix until combined, using your hands. Gradually add the water, ¼ cup at a time, until it forms a ball of dough (you will need more, or less, depending on the yoghurt and oil you use).
- Tip the dough onto a lightly floured work surface and knead for 5 minutes, or until the dough is smooth and elastic. Place into a clean, greased mixing bowl and cover with a tea towel. Allow it to rest for 1 hour before using.
- While the dough is resting, make the garlic oil. Combine the ingredients in a small food processor and blitz until the garlic is finely chopped. Transfer to a glass jar and refrigerate. Ensure you use this within a few days.
- When ready to cook the flatbreads, evenly divide the dough into 10-12 pieces (depending on how large you would like them). Roll into round balls and place onto a baking tray. Cover with a tea towel to prevent from drying out.
- Use a rolling pin to roll the dough balls on a lightly floured surface into a round, or oval shape. Flip the dough and continue rolling until the flatbreads are 3-4 mm thick.
- Heat a large, heavy-based frying pan over medium-high heat. Dry-fry the flatbreads until they puff up and the underside of the bread begins to brown. Flip and repeat until cooked through. Transfer to a serving plate and brush with the garlic oil. Sprinkle with coriander. Repeat until all the flatbreads are cooked. Serve the flatbreads with garlic oil with lemon wedges and serve warm.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Thrifty Dinner Club
