How to make tasty flat breads with ChefGary

 

 
ChefGary curry and flat breads

ChefGary demostrates how to make the perfect accompaniment to your curry.

 


 

Why would you go to all the effort of making your own bread when it’s so readily available and inexpensive to buy?

If you’ve ever asked yourself this question then read on…..

 

When we create something from scratch, it gives a huge reward of self satisfaction along with a positive sense of achievement and accomplishment. I always feel personal gain after spending the day cooking and this is great for a mental boost and keeping the mind healthy. Working with base ingredients and creating tasty food is a pleasurable experience and of course is more so when gettig to eat it all afterwards. Being able to share that you’ve made something is something to be proud of, and of course, we should definitely know what we are eating. With so many additives and flavour enhancers in pre packaged food, it is a novelty to be able to provide something that you can identify all the ingredients. If you follow our recipe then the taste alone should besuade you to make these time and time again! And they really are east to make :)

 
 

 

Method

  • Mix all the dry ingredients together in a bowl

  • Add the yoghurt and stir in

  • Gradually add the water whilst kneading

  • Continue to knead for 3-5 minutes until a soft dough is formed

  • Leave in the bowl, with a little oil atop and cover in clingfilm

  • Leave for 10 minutes to rest or overnight in thre fridge

  • Roll into little balls and flatten slightly before rolling out

  • Rub in a little oil on one side and cook in a hot pan for about one minute on each side

  • Have with your favourite curry or enjoy as a snack

Ingredients

  • 250grams self raising flour -

  • 250grams gram flour

  • 1 teaspoon garam masala

  • 1 teaspoon mixed curry seeds: cumin/coriander/fennel/mustard/fenugreek

  • Pinch of salt

  • Small bunch fresh coriander - chopped

  • 1 garlic clove - crushed

  • 1 inch fresh ginger - crushed

  • Tablespoon natural yoghurt

  • Warm water to bind


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