John Myers
Ingredients for 1 servings:
- 250 g flour, preferably spelt flour
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp oil, preferably olive oil
- 75 g yogurt, 3.5% fat
- 125 ml milk
- 1 tbsp, sifted sesame seeds, light and black mixed
- 1 tsp, leveled turmeric powder
- ½ tsp cumin
- 1 tsp, heaped baking powder
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 36 minutes
vegetarian, makes about 6 – 8 flatbreads
Place all the dry ingredients in a mixing bowl and mix. Then add the yogurt, milk, and oil and mix with a wooden spoon. Then knead the dough vigorously with your hands. Add a little more flour if the dough sticks to your hands. Once the dough is smooth, let it rest for about 1/2 hour. Tip: I’ve found that it works better this way. You can also prepare the dough a day in advance and store it covered in the refrigerator. On a floured surface, cut the dough into 6 to 8 pieces and roll out the same number of wafer-thin flatbreads. Heat a large frying pan without oil and bake the flatbreads until they start to bubble, then check to see if you want to turn them over. Goes perfectly with all kinds of curries or with cheese and many other things. Great party bread.
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