These super easy flatbreads are perfect for mopping up the curry sauces or dipping into raita for a snack.
Serves: 4–6
INGREDIENTS
2 cups plain flour
1½ teaspoons caster sugar
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
⅓ cup plain yogurt
⅓ cup water
2 tablespoons vegetable oil
Filling
3 spring onions, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 tablespoon toasted sesame seeds
To cook
vegetable oil
METHOD
Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Stir in the yogurt, water and oil until the dough starts to come together, adding a little more water if needed.
Tip onto a lightly floured bench and bring together with your hands to form a smooth ball. Wrap the dough in plastic wrap and rest for 30 minutes or up to 2 hours on the bench.
Filling: Combine all the ingredients in a bowl and set aside.
To cook: Cut the dough into 8 pieces.
Working with one piece at a time, roll out on a lightly floured board until very thin. Scatter 1 teaspoon of filling over one half of the dough, spreading it evenly with your fingers. Fold the other half over then roll out thinly again. It doesn’t matter what shape you end with, they all taste delicious.
Brush one side with oil then cook in a medium hot, dry sauté pan until puffed and charred in spots, then turnover and cook the other side. Keep warm between a clean tea towel until they are all cooked. Serve warm. Makes 8.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.