Great flat bread on board

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pcatterall

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Being in lockdown we are trying to reduce our shopping visits.
I used to use our bread maker quite a bit but when Lidl became our 'corner shop' we took to using their great bread.
being 'taken short' ( in the bread area) Gwyneth made some flat bread, it was great, very simple and easy to use in our camper on board.
No doubt you have other recipes but this is worth a try.
440g self raising flour, table spoon of cumin seeds toasted or similar, 300ml of natural yogurt

Mix flour and seeds, season, stir in yoghurt and 100mm water, mix well to form a soft dough.
Divide up into 8 pieces and shape int circles or ovals about 1/2cm thick. dust with flour and grill on a baking sheet
for around 3-5 mins each side until golden and puffed. Great warm or cold.

really good.
 
Sounds very similar to the flat breads I make but we go equal parts greek yogurt and flour. Results in quite a sticky mixture but using olive oil on the hands to form mini paties over comes this. We then cook on a hot, dry frying pan.

Do you find the added water makes it a bit less messy/sticky when portioning up?
 
scruff said:
Sounds very similar to the flat breads I make but we go equal parts greek yogurt and flour. Results in quite a sticky mixture but using olive oil on the hands to form mini paties over comes this. We then cook on a hot, dry frying pan.

Do you find the added water makes it a bit less messy/sticky when portioning up?
Click to expand...

Mix was not too messy but as you suggest, oil on hands and a flour dusting helps.
 
pcatterall said:
Being in lockdown we are trying to reduce our shopping visits.
I used to use our bread maker quite a bit but when Lidl became our 'corner shop' we took to using their great bread.
being 'taken short' ( in the bread area) Gwyneth made some flat bread, it was great, very simple and easy to use in our camper on board.
No doubt you have other recipes but this is worth a try.
440g self raising flour, table spoon of cumin seeds toasted or similar, 300ml of natural yogurt

Mix flour and seeds, season, stir in yoghurt and 100mm water, mix well to form a soft dough.
Divide up into 8 pieces and shape int circles or ovals about 1/2cm thick. dust with flour and grill on a baking sheet
for around 3-5 mins each side until golden and puffed. Great warm or cold.

really good.
Click to expand...
Many thanks. Have you tried cooking them in a frying pan? Just as good?

www.solocoastalsailing.co.uk
 
We used to make 'dampers' in the wolf cubs, either spiralled round a green stick or flat in the bottom of a pan, if you had a tin of golden syrup they were palatable. No yoghurt in those days just flour salt and water.
 
pcatterall said:
Being in lockdown we are trying to reduce our shopping visits.
I used to use our bread maker quite a bit but when Lidl became our 'corner shop' we took to using their great bread.
being 'taken short' ( in the bread area) Gwyneth made some flat bread, it was great, very simple and easy to use in our camper on board.
No doubt you have other recipes but this is worth a try.
440g self raising flour, table spoon of cumin seeds toasted or similar, 300ml of natural yogurt

Mix flour and seeds, season, stir in yoghurt and 100mm water, mix well to form a soft dough.
Divide up into 8 pieces and shape int circles or ovals about 1/2cm thick. dust with flour and grill on a baking sheet
for around 3-5 mins each side until golden and puffed. Great warm or cold.

really good.
Click to expand...
Just made them with your recipe, but in the frying pan; simple and very nice!! thanks
 
Yep, the dough was the same, the'twist was the version that you rolled out with your grubby hands and twisted round a stick, baking was less reliable, they usually went black or fell in the fire, usually the stick had caught fire before the dough was cooked, main problem was six kids trying to do it at the same time on one fire, the damper was less fun but more often edible though I hated having to try to clean the soot off my ex army dixie afterwards.
 
Just tried them, with a modified recipe to suit what I had in hand:

I used 150g self-raising flour, about 100ml sour cream and a spoonful of sesame seeds. I had to add a splash of milk to get a soft dough; not sure of the quantity of sour cream because I'd already used some out of. a 150ml pot. Made 2 flatbreads, cooked on both sides in a frying pan.

Verdict - not bad; a useful standby on the boat in conjunction with a Boaties frying pan. My wife suggests that replacing some of the flour with sweet potato might be nice, but I guess you'd have to add baking powder.
 
Quandary said:
Yep, the dough was the same, the'twist was the version that you rolled out with your grubby hands and twisted round a stick, baking was less reliable, they usually went black or fell in the fire, usually the stick had caught fire before the dough was cooked, main problem was six kids trying to do it at the same time on one fire, the damper was less fun but more often edible though I hated having to try to clean the soot off my ex army dixie afterwards.
Click to expand...
Soak the stick for a few hours beforehand.
 
Spirit (of Glenans) said:
Soak the stick for a few hours beforehand.
Click to expand...

When you are eight years old there were never any hours to spare. It was usually a bit of green hazel because that was what grew in the woods we played in, it could be cut with a pen knife and was what we used to make our bows and arrows. Traditional time for fires, huts and outdoor 'cooking' was Easter, remember when every childhood activity had its own season?
 
Quandary said:
When you are eight years old there were never any hours to spare. It was usually a bit of green hazel because that was what grew in the woods we played in, it could be cut with a pen knife and was what we used to make our bows and arrows. Traditional time for fires, huts and outdoor 'cooking' was Easter, remember when every childhood activity had its own season?
Click to expand...
But don't use oleander for the stick! https://www.snopes.com/fact-check/fatal-wienie-roast/
 
I've been experimenting with various naan recipes as the bought ones taste like cardboard. One thing I've found is that the dough for flatbreads is very wet and sticky making final kneading very difficult.
Is there a knack to this?
 
ghostlymoron said:
I've been experimenting with various naan recipes as the bought ones taste like cardboard. One thing I've found is that the dough for flatbreads is very wet and sticky making final kneading very difficult.
Is there a knack to this?
Click to expand...

I admit that I tend to make the dough in the breadmaking machine, and often to leave the final dividing-up and rolling out to my wife's expertise - but part of the answer lies in a very well-floured board and pin, I believe.
 
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