Do you wish you could be one those people who can effortlessly make delicious homemade bread? Try these lovely recipes using only two ingredients and enjoy the heavenly sweet aroma of fresh bread wafting through your house.
These recipes would guarantee you a showstopper win on the Great British Bake Off and a cheeky wink from the one and only Paul Hollywood. Give one of these tasty loaves a go on these cold winter days – they’ll quickly become family favourites!
- 250g self-raising flour, plus extra to dust
- 1 tsp fine sea salt
- 250g full fat Greek-style natural yogurt
- 2 tbsp vegetable or sunflower oil, to brush
- Mix the flour and salt in a mixing bowl, then stir in the yogurt and bring together as a dough. Turn out onto a floured surface and knead briefly until smooth.
- Divide into 4 balls, cover and leave them to rest for 20 minutes (this gives a softer, lighter texture).
- Preheat a nonstick frying pan over a medium heat. Roll out the first ball to a rough 20cm circle on a well-floured surface. Brush one side with a little oil and add to the hot pan, oiled side down.
4. Cook for about 1 and a half minutes, until dark golden brown underneath. Brush with more oil, flip and cook for another 1 and a half minutes or until cooked through. Keep an eye on the heat level as the pan gets hotter, and reduce if necessary to allow the flatbreads to cook through without scorching. While the flatbread is cooking, start rolling out the next one. Repeat with the remainder, keeping the flatbreads warm in a clean tea towel.
Tip: You can also use this recipe to make thinner wraps; divide into 8 balls and roll each one out to about 22cm after resting. Cook in a dry frying pan (no need to brush with oil before cooking), for about 30 seconds on each side.
The most important thing to know is that you need an equal amount of yoghurt to flour so you can size up or down the recipe accordingly. Or, if you’re not one for measuring scales, a cup of yoghurt and a cup of flour should do it.
You’ll have warm, pillowy flatbreads in just over half an hour that can be used to dip into hummus, mop up soup, be topped with salad or pizza toppings or filled with, well anything you’ve got going on in the fridge.
A No-Knead Bread
Prep time: 15 mins
Cooking time: 30 mins
- 3 cups of flour
- 1½ teaspoon of salt
- 3/4 teaspoon yeast
- 1½ cups warm water
- Dough: The night before mix all the ingredients. The dough will be weird and sticky. That is ok. Cover the bowl with kitchen plastic wrap or beeswax paper and leave overnight, from 12 to 16 hours.
- The next day turn on the oven at 500ºF; when the oven reaches its temperature, put the dutch oven in and let it heat for half an hour.
- Meanwhile, put the dough (which must already double in size), if it looks strange, do not worry, it’s normal, on a baking sheet covered with a piece of well-floured piece of parchment paper. Shape the ball into a ball.
- Take the Dutch oven out of the oven very carefully because it must be mega-hot, put the dough with the parchment paper in the centre of the pot. Put the lid on carefully and put it in the oven for 25 minutes.
- After the time has passed, uncover and put in the oven for 15 more minutes.
- Remove from the oven, let it cool and slice carefully.
Recipe courtesy of Brown Sugar and Vanilla | www.brownsugarandvanilla.com