Middle Eastern flat bread
Make your own bread (it's easy!) and impress with a Middle Eastern feast. Serve with spiced chicken breast with garlic and mint yoghurt.
Ingredients
1 tsp dry yeast
1 tbsp caster sugar
1 tbsp table salt
1 1/2 cups warm water (at 45°C)
4 cups plain flour
1/2 cup Greek yoghurt
Method
Dissolve the yeast, sugar and salt in the warm water.
Put the flour into a large bowl and make a well. Add the yoghurt and warm water mixture. Mix well until the dough is soft but not sticky.
Turn the dough on to a lightly floured bench and roll it into a large round. Cover with a damp cloth, place somewhere at room temperature and leave to rise for 3 hours.
Cut the dough into 4 and roll each piece into a round. Flatten each piece with a rolling pin to about 1cm thick.
Cover again with a damp cloth and rest the dough for 20 minutes.
Heat a cast-iron fry pan or grill over a medium-high heat.
Cook one piece of dough at a time, until browned, about 1 minute.
Turn and cook a further minute, then remove and wrap in a clean dry tea towel to keep warm while you cook the rest.
Serve immediately.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
