An excellent base recipe that you can customise with whatever you like. This vegan staple works well as a side, a wrap, or a dipping vehicle for almost any cuisine. To spice up the basic recipe, you can replace the yoghurt with coconut yoghurt for a slightly more fragrant take, topped with spiced butter.
Ingredients 11
Dough
300 g plain flour (all-purpose flour)
300 g vegan unsweetened plain yoghurt
1 tsp salt
1⁄2 tsp dried instant yeast
1⁄2 tsp caster sugar (superfine sugar)
Optional Spiced Vegan Butter
100 g vegan butter
1⁄2 tsp grated ginger
1 garlic clove, grated
1 tsp masala spice mix
1⁄2 tsp black mustard seeds
1 sprig curry leaves, optional
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Method 5
Place all the ingredients in the bowl of an electric mixer fitted with the dough hook and mix on medium–low speed until combined. Knead for 4–5 minutes, or until soft and elastic, then cover the bowl with a tea towel (dish towel) and prove until doubled in size, about 1 hour.
Knock back the , then divide it into six to eight even pieces. Roll out on a floured surface (using extra flour for dusting) to a 3 mm (1⁄8 in) thickness. Don’t worry about the shape, that’s not important. It’s all about how it tastes.
Heat a large chargrill pan or barbecue grill plate over a high heat until it’s very hot. Add one flatbread and leave it alone for 2–3 minutes until it begins to puff up, then flip and cook on the other side for another 2–3 minutes. Cover to keep warm while you cook the rest.
Spiced Butter Optional
To make the spiced butter, melt the in a small saucepan over a medium heat, add the remaining ingredients (except the ) and cook through for 30 seconds. Remove from the heat, add the curry leaves (if using) and set aside to infuse while you finish the flatbreads.
If you're making the , as you remove each piece from the pan, brush the top with the spiced butter. Serve warm.
Shannon Martinez's tips
To spice up the basic dough recipe, you can replace the plain yoghurt with coconut yoghurt and add a teaspoon of za'atar in with the salt.
