Homemade bread will always impress - and the good news is, it doesn't have to be hard. These flatbreads can be whipped up in less than 10 minutes and thrown onto a hot grill before serving.
- 300 g (10½ oz/2 cups) strong flour, plus extra if needed
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¾ tsp sea salt flakes
- 50 g (1¾ oz) butter, melted
- 185 ml (6 fl oz/¾ cups) warm milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
1. In a large bowl, combine the flour, cumin, coriander, salt, butter and milk until a dough forms.
2. Tip onto a lightly floured surface and knead the dough for a few minutes until smooth. If the dough is too sticky, add a little extra flour. Wrap with plastic wrap and rest at room temperature for 30 minutes.
3. Preheat a barbecue hotplate (griddle) to medium high and lightly grease with oil.
4. Flour your surface again. Divide the dough into four portions and roll into balls. Roll out into rounds about ½ cm (¼ in) thick.
5. Place the flatbreads on the hotplate and cook for about 1 minute on each side, turning when the dough begins to bubble. Serve immediately.
Recipe from Feed The Man Meat (Smith Street Books).