Okay, so unless you've got a tandoor oven kicking around, these aren't going to get full marks for authenticity. However, we've been knocking them up as a tasty accompaniment to curries and they've gone down a treat while we're limiting our trips to the shops and can only dream of going out for an Indian meal. You don't need to brush them with butter and garlic, but we think they taste much better if you do. One word of warning: you need to get the pan nice and hot to cook them through and get the right effect, but that does mean that we've managed to set the smoke alarm off every time we've made them! They're worth it though.
- 250g plain flour
- 250g plain yoghurt
- 2 teaspoons baking powder
- Quarter of a teaspoon of salt
For the topping:
- 50g butter and two cloves of garlic, sliced or crushed and a pinch of salt
1. Mix all the ingredients in a large bowl, bringing together with your hands until they make a smooth dough. Add a bit more flour if you need to.
2. Divide into five equal pieces and roll out fairly thinly on a floured surface.
3. Gently melt the butter with the garlic for a couple of minutes (don't let the garlic brown/burn). Keep the pan next to you while you cook the flatbreads.
3. Heat a frying pan without any oil. Take the first flatbread and brush very lightly with garlic/butter on both sides. When the pan is hot, add one flatbread at a time and cook for three or so minutes on each side until they're cooked through and have dark/golden spots on them.
4. Keep going with all of the flatbreads. If you want to make them ahead of time, heat them up before you eat them.
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