This bread is delicious yet healthy. It is easy and simple to make. It does not use yeast and therefore no long periods of waiting for the dough to proof.
It uses less ingredients that are likely to already in your pantry. The major ingredients being flour and yoghurt.
I used Plain Double Cream Yoghurt and Greek yoghurt or Plain low fat can be used too. Yoghurt gives the dough a soft pillowy, stretchy crumb, with slight tanginess. When cooked over high heat this bread gives glossy, blistered surface. Yoghurt hydrates the dough, keeps it nice and tender, and adds fat without the use of oil or butter. Yoghurt also makes this bread light, fluffy. It adds moisture and tenderness to the bread.
Because yoghurt has acidic property, when in the presence of baking powder it helps baked goods swell and rise.
So I can safely say that yoghurt is an excellent dairy to bake with because it encourages leavening.
It is best eaten when it’s still hot and fresh. This bread takes any shape of a dish you want it to be. So it is a versatile bread. You can serve as a savoury or sweet dish by adding sides like salsa or chutney, meat, cheese or in case of sweet dish you can make Bread and Butter Pudding amongst many sweet dishes.
TIPS
– It’s best to use cast iron pan or tandoori or stainless steel because of high heat used to cook this bread.
– When finished cooking the bread, instead of using olive oil, use butter as it is traditionally done. I did not have butter that day.
Enjoy!
INGREDIENTS
3 cups of plain flour
1 tsp of baking powder
pinch of salt or to taste
1 cup of plain yoghurt
Optional:
1/4 cup olive oil or melted butter
Few sprigs of coriander
3-4 cloves of garlic or to taste
Happy Easy Recipes!
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