![]() ![]() I use a (very old, very cheap) griddle pan because it gives the bread those nice dark striation marks, but a frying pan or cast iron skillet will work perfectly well. Those two ingredients alone will produce soft, handsome flatbreads, that are easy to handle, and whose taste belies their simplicity. If you can add half a tablespoon of olive oil, a teaspoon of baking powder, and a pinch of salt, so much the better, but they will work without. For two ingredients, these flatbreads wield a lot of power.Īt their most basic, they really do only require two ingredients: self-raising flour and natural yoghurt. But each of them came back to me thrilled with the results and their new found baking confidence. Over the last week, a bunch of people have made these flatbreads to my recipe, many of them first time bakers with low expectations of themselves and the end product. When I make these flatbreads, I can’t help but feel: I’ve got this. Being able to make flatbreads so quickly, so easily, from just two ingredients, makes me feel in control, makes me feel safe, like I can provide for myself and those around me. And it takes – from bag of flour to stuffing it in your mouth – about ten minutes. ![]() ![]() These flatbreads require so little: no yeast, no proving time, no kneading – they don’t even need an oven. These flatbreads are joyful (warm, pliable, smoky from the griddle), but when I make them, I tend not to be seeking joy as much as stability. Last week, I wrote about the joy that baking can bring even in adverse circumstances, how it remained a source of solace to me in this brave new world. ![]() Continuing in the vein of the last couple of weeks of Vintage Chef columns, this week’s recipe is designed to make the most of common ingredients, and give maximum reward for minimum effort with these incredibly simple flatbreads. ![]()
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