Persian Flatbread Recipe
I love Summer. I love all of our seasons and how different they all are. I am however 100% more suited to Autumn than Summer for a number of reasons:
- I do not cope well in the heat! I overheat constantly and spend a good few months with a very shiny face!
- I really really really love food! Incase you hadn’t guessed. Which means my waistline 99% of the time is non existent which is difficult in the summer with all the summery dresses and sheer tops. I am much more suited to big baggy jumpers and jeans that keep everything where it should be!
- I have really bad feet! I mean awful, velociraptor feet! My toes are weird. I am always losing toe nails and my feet are calloused dry and cracked from all the running I do because of all the cake I eat. So flip-flops look scary on me! Uggs are my best friend!
- I love spice! And huge big bowls of comfort food that makes you ‘ooh’ and ‘ahh’ as soon as you smell it cooking! Yet another argument in the ‘yayyy’ box for jumpers!!
- I turn into a sloth when the clock ticks past 7pm at night! So in summer when everyone is still out and about ‘enjoying’ the lighter nights I secretly want to be snuggled up by a big roaring fire in my PJs with a huge bear like blanket over me eating something.
So as this week has slowly become more autumnal as every day has passed, I am dusting off my tagine pot and getting my bread making hands ready.
I am a bread fiend!
I love anything bready. Flatbreads, bread rolls, barm, sour dough, rye bread, cobs, champagne pave, thick chunky white sliced bread. Any form of bread that can be dipped into something yummy! These little Persian flatbreads, although not exactly traditional, (but then I don’t own a brick oven) are so ridiculously easy to make and are delicious dipped into a tagine or khorest or soup.
There is nothing tricky about them and a relatively common recipe with some minor alterations. They take under 30 minutes to make from scratch and require very little kneading. Give them a go 🙂 You can add any seeds or ingredients you want to them. They work well with Caraway and roasted garlic pressed into them also!
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250 gm self raising flour
250gm natural Yoghurt
1/2 tsp baking powder
1 tsp nigella seeds
Mix all the ingredients together and knead into a ball on a floured surface. Divide into 4 balls.
Place back into the bowl and cover with cling film for 15 minutes.
Lightly cover a griddle with garlic olive oil.
Roll out each ball separately until around 1/2 cm thick
Cook for around 2/3 minutes. Turn once until golden on both sides.
Drizzle with lime or a garlic and herb olive oil and serve with Khorest.