Fabulous Flat Bread

My Twitter based Sunday Baking Club set a #GetBready theme last weekend which tied in nicely with the previous episode of The Great British Bake Off. I knew I wouldn’t have time to make an amazing 3D showstopper out of different types of dough but I still wanted to take part. I make bread 2 or 3 times a week for my husband so I felt I should be a little more adventurous for SBC.

What I came up with exceeded my expectations. I thought a flat bread would be a good idea: fairly quick and not complicated. Plus I’d get to use the griddle / hotplate accessory which came with my RangeMaster cooker 3 years ago. Ahem. Yes, well, I’d put it in a safe place and forgot it was there……

I rummaged in my cupboards to see what I could use to fill the flat breads, as I thought keeping them plain was a little unadventurous. I found: unsweetened desiccated coconut, some ‘mild’ red jalapeño flakes and some kaffir lime leaves. I thought they’d go well together and with a little heat from the chilli flakes, they would have a bit of a flavour kick.

Anyway, I toddled off to my little pink kitchen (sorry, I couldn’t resist that) and a little over an hour later I had my extremely tasty flat breads, ready to eat. They are simple to make and for that reason, I’ve decided to share my recipe with you. I hope you enjoy them.




Coconut, chilli & kaffir lime leaf flat breads

A really good flavour combination which results in a soft flat bread that’s ideal for soaking up curry sauce or as an accompaniment to a steaming bowl of soup. They are also good as a light lunch with some dips.

Makes 4 good sized flatbreads

For the dough

200g strong white flour

4g of instant yeast (packets are usually 7g)

½ tablespoon caster sugar

½ teaspoon of salt (I like pink Himalayan salt)

1 tablespoon of light vegetable oil

For the filling

½ tablespoon light vegetable oil flavoured oil

1 medium onion, finely chopped

1 garlic clove, finely chopped

½ – 1 teaspoon red jalapeno flakes depending how much heat you like (I used Bart spices)

50g desiccated, unsweetened coconut

5 good sized dried kaffir lime leaves, crushed into small pieces

1 Put the flour, yeast, sugar and salt in a bowl, then stir to combine. Add the oil, then add 125 – 150 mls of tepid water. Bring together to form a soft dough. Place onto a lightly floured surface and knead for 10 minutes, until smooth and stretchy. Or you can let a stand mixer and a dough hook do the work for you – also knead for 10 minutes.

2 Put the dough in a bowl, cover and leave to rise in a warm place for about 1 hour, or until it has roughly doubled in size.

3 Meanwhile, make the filling. Heat the oil in a large frying pan over a medium heat, add the onion and cook for 5 minutes until golden and softened. Add the garlic, chilli flakes and the crushed kaffir lime leaves then continue to cook for 1 minute. Add the coconut and stir to coat in the onion and chilli. Remove from the heat and allow to cool.

4 Once the dough has risen, knock it back to remove any air, then divide it into 4 equal pieces. On a floured surface, roll each piece into a circle. Place one quarter of the filling in the centre of each circle, gather up the sides and squish the edges together to seal the filling in. Flip them over so the squished edge is underneath. Re-roll the dough until each piece is about 15cm in diameter or you can make oval shaped flat breads if you like. They need to be as flat as possible as they will uff a little when they are cooked. Set aside.

5 Heat a large frying pan over a medium-high heat, add a small drop of vegetable oil or coconut oil. Swirl the oil around the hot pan and tip out any excess. Fry the flatbreads for 2-3 minutes on each side, until large air bubbles appear, and the bread is a little charred in places and cooked through. Allow to cool for a few minutes before serving.