I love making these hearty flat breads to go with dal, curry or chilli dishes.
I eat a lot less bread than I used to and opt for more nutrient dense carbohydrates instead but there’s no way I would be happy in giving up bread completely.
Simple switches such as having salads instead of sandwiches for lunch were easy steps to take. Also topping grilled/fried courgette with eggs or beans in place of toast makes for a healthier bread-free alternative; I think I remember reading that in a Low Carb diet book and thinking it was a pretty awesome tip.
Since starting Baby Led Weaning we avoided supermarket sliced bread due to the high salt content. We found it a lot easier to stick to the recommendation that babies should not have more than 1.00g salt a day when not eating sliced bread.
Instead I make flat breads for the meals that lend themselves to it and this recipe is a firm favourite. It is super quick and yields a doughy and dense flatbread which is super stodgy in a guilty-pleasure kind of way. The recipe has 3 simple ingredients: yoghurt, flour and baking soda and is based on Jamie Oliver’s Easy Flatbread recipe. Being largely dairy-free we use plant-based yoghurts which work well and the type of flour I use changes practically every time I make these breads – it depends on what I have in the cupboard at the time but a mix of organic wholemeal and white spelt is a particular favourite.
I also really love fresh sourdough bread which thankfully happens to be one of the healthier types of bread to eat so we indulge in this from time to time. I dream of making my own sourdough bread but being a working mummy I haven’t quite found the time…poor excuse I know…one day…for now I will stick to simple flat breads.
Hearty Flat Breads – makes 6
- 250g (2 cups) flour
- 250g (1 cup) yoghurt
- 1 tsp baking powder
- Mix the ingredients together in a large bowl using a spoon.
- Transfer the mixture onto a floured surface and knead for a few minutes before splitting the dough into 6 equal sized portions.
- Roll the dough flat to be about 5 inches in diametre. Or for a more rustic look I prefer to flatten and stretch the dough using my hands.
- Heat a saucepan on the hob until it is quite hot and then place the breads in the pan for 2 min each side. I find a heavy bottomed pan works best.
- Enjoy still warm with a spicy lentil dish or curry or a flavoursome homemade dip.