Easy Yogurt Flatbreads and Curry Leaf & Ginger Temper
Categories / Main Dish / Soup Inspired Recipes
Once you’ve mastered these super simple two ingredient yogurt flatbreads, you’ll be making them time and time again, with a crunchy spiced curry leaf temper paired wonderfully when dipped into Amy’s Organic Dal Makhani.
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Combine the flour and yogurt in the bowl with a pinch of salt. Use a fork to mix together and then tip the dough out onto a floured work surface. Knead for 2-3 minutes until the dough is smooth and springy to touch. Cover with a clean dry cloth and leave to one side.
- Heat the oil in a small skillet over medium heat. Add the ginger, garlic and chilli to the pan and fry for 2-3 minutes, stirring frequently. Add the mustard seeds, cumin and curry leaves; fry for a further 1 minute until crisp and starting to pop.
- Remove the fragrant temper along with the oil to a small bowl.
- Remove the watery center from the cucumber and coarsely grate into a bowl. Squeeze out and discard any excess water from the cucumber.
- Mix the grated cucumber, sliced mint and yogurt. Season to taste.
- Dust a little more flour onto the work surface, divide the dough into four evenly sized pieces. Roll into balls. Use your hands or a rolling pin to work each piece into roughly 7-inch rounds.
- Wipe out the skillet and place over high heat. Cook each flatbread for 1-2 minutes on each side until golden and puffed up. Keep the flatbread warm in a tea towel while you cook the remaining pieces.
- Warm the Organic Dal Makhani according to package instructions, serve in bowls and top with curry leaf temper. Enjoy with the flatbreads dipped in with a spoonful of raita on top.
Pro tip
Swap out for dairy free yogurt to make it vegan.