Wednesday, 10 August 2016

Wholemeal Pitta Flatbreads.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Are you one of those people who has mastered the art of the round roti?

If so, what do you think of my pitta flatbreads?


Not strictly round and kind of like roti but with yeast, these are one of my new favourites.

Speaking of roti, I will be sharing my Mother's recipe on this blog, Insha Allah. She is definitely a round roti expert.
As you can tell, I am not. And, I'm completely ok with that. What these flatbreads lack in shape, they make up for in flavour and all round versatility. Use them to mop up your favourite curries or like me, fill them with your favourite things. Enjoy!

Flatbreads, previously: flour tortillas // really soft naan bread // naan bread

A Simple List of Ingredients:
1. Fast Action Bread Yeast
2. Honey 
3. Warm Water
4. Wholemeal Flour
5. Plain Flour
6. Salt

Bismillah, let's begin!

Take a large bowl. You want a large bowl because we'll be letting our dough rise in it later.

Just like most breads, we begin with fast action bread yeast. Please make sure that your yeast is not out of date!

Add 7 grams (1 sachet) Fast Action Bread Yeast to the bowl. 

Next, grab the honey.

Squeeze in 1 tablespoon Honey.

The honey (or anything sweet) will help the yeast prove better.

Next, take 220 ml Warm Water.

And, pour into the yeast.

Once in ...

... give it a stir.

Cover with clingfilm and leave to sit for 10 minutes.

After 10 minutes ...

... uncover. The yeast should now be bubbly and foamy.

Next, take 225 grams Wholemeal Flour.

Throw it in.

Side note: You can use all wholemeal flour or all plain flour, if you want. I like a mixture of the two!

Speaking of flour, take 130 grams Plain Flour.

And, throw it in!

Finally, a little salt.

Add 1/2 teaspoon Salt and we're ready to knead!

I used a stand mixer dough hook but you can also use an electric mixer or do it by hand.

Let the machine knead the dough until ...

... the mixture forms a rough dough.

Then, continue to knead the dough until ...

... a smooth ball of dough is formed.

Place the ball into a large lightly-oiled bowl. I used the same one that I mixed it in because I hate washing up

Cover the bowl tightly with clingfilm and let the dough rise for 1 hour - 1 and 1/2 hours until doubled in size.

Once the dough has risen ...

... uncover.

And, place it onto a floured surface.

Punch the dough down.

Then, flour again.

And, form into a rough circle. Mine was not a circle!

Use a knife or a bench scraper.

Slice the dough into ...

... roughly 8 equal pieces.

Divide them up.

To make a flatbread, place a dry frying pan or tawa over a medium heat.

Take a piece of dough and shape into a rough ball.

Thinly roll it out on a floured surface.

Be sure to keep moving it so that it doesn't stick. It does not have to be perfect.

Once the tawa is hot, drizzle on a tiny bit of Vegetable Oil.

Wipe it round with a piece of tissue. I don't always use the oil so it's up to you if you want to use it or not.

Carefully place the dough onto the tawa.

Wait until you see bubbles on the surface and the bread begin to puff up.

Grab a spatula and ...

... flip!

Let the bread cook until it is golden on the second side.

Remove from the pan.

And, keep warm in a tea towel.

Continue cooking the rest of the flatbreads.

These flatbreads are best enjoyed straight away but can be reheated for later. 

We've enjoyed them with curries - this one is a fish one.


I love to wrap grilled chicken in them. Here they were used to wrap up smoky paprika lemon chicken. 


I even made the flatbreads on Eid and enjoyed with chicken nuggets, lamb curry and chicken shami kebabs.

Full Written Recipe:


Wholemeal Pitta Flatbreads.

Prep Time: About 20 minutes + 1 and ½ hour to rise.
Cook Time: About 15 minutes.
Serves: Makes 8 flatbreads.

Ingredients
7 grams (1 sachet) Fast Action Bread Yeast
1 tablespoon Honey
220 ml Warm Water
225 grams Wholemeal Flour
130 grams Plain Flour
½ teaspoon Salt
Vegetable Oil, to cook

Method

First, make the dough. Into a large bowl, place the yeast, honey and warm water. Give them a quick stir and cover with clingfilm for 10 minutes.
After 10 minutes, the yeast should be foamy and bubbly.
To the yeast, add the wholemeal flour, plain flour and salt.
Knead everything until a rough dough is formed. Then, continue to knead until you get a smooth ball.
Place the ball into a large lightly-oiled bowl. Tightly cover the bowl with clingfilm and leave the dough to rise for 1 hour - 1 and ½ hours or until doubled in size.

To cook the flatbreads, heat a dry frying pan or tawa over a medium heat. Punch the dough down and then on a floured surface, divide into 8 equal pieces.
To make a flatbread, thinly roll a piece of dough on a lightly floured surface. Brush the pan with a little vegetable oil then place on the flatbread.
Wait until you see bubbles forming on the surface then flip. Cook for further minute or so until the second side is golden.
Keep warm in a tea towel and continue cooking the rest.


Serve! These flatbreads are great with anything. We like to eat them with curry or wrap grilled chicken in them. Enjoy!

{Adapted from How Sweet Eats}


This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:


Keep me in your duas please, and enjoy your flatbreads!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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