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Tomato & Chilli Flatbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A simple flatbread recipe that goes well with any curry, spiced meats or as a wrap. I've played around with this recipe and the additions (chilli etc) - they are flexible and optional.

A simple flatbread recipe that goes well with any curry, spiced meats or as a wrap. I've played around with this recipe and the additions (chilli etc) - they are flexible and optional.

Ingredients

Serves: 5-6

Metric Cups
  • 250 grams plain flour
  • 1 teaspoon dried yeast
  • 1 pinch of salt
  • 125 millilitres warm water
  • 30 millilitres oil
  • 1 tablespoon tomato puree
  • 1 teaspoon chilli powder to taste
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 pinch of black pepper
  • 9 ounces all-purpose flour
  • 1 teaspoon dried yeast
  • 1 pinch of salt
  • 4⅖ fluid ounce warm water
  • 1 fluid ounce oil
  • 1 tablespoon tomato puree
  • 1 teaspoon chili powder to taste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1 pinch of black pepper

Method

Tomato & Chilli Flatbread is a community recipe submitted by sethyoung and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a bowl, place the flour and create a well in the centre. Put the yeast in the centre of the well.
  • Around the edges, put the chillis, cumin and salt making sure they don't, at this stage, come in contact with the yeast.
  • In a measure jug, place the tomato puree, add the warm water and stir. Then pour the oil in the measuring jug. Total volume should be no more than 165ml (this is just an estimation, if the mix is too wet - more flour can be added - its not massively important). Pour the liquids into the well and begin to stir.
  • Stir from the middle so that the sides of the well slowly begin to collapse and everything is mixed well. Doing it this way will also ensure equal distribution of spices.
  • The dough now needs to be kneaded. Usually, you'd have to turn out the dough onto a floured surface and knead in the bowl for 5 minutes. You should have a ''springy'' dough that isn't wet or too dry. If you poke the dough, it should spring back slightly.
  • Drizzle with a tiny amount of oil, roll around bowl (this is to prevent it sticking).Cover the dough with a tea towel and leave in a warm place for 1-2 hours (longer the better, just make sure it has at least risen).After proving, knead the dough again for 1-2 minutes and cut up into 5-6 sections.
  • Flour a surface, take one of your dough balls, flour a rolling pin and roll out the dough very thinly. Flip over the dough while kneading to produce an even layer, even shape. The dough is very elastic so can handle the rolling etc
  • Heat a large frying pan or griddle pan/frying pan to a high heat (no oil needed). Place the flatbread into the pan and cook on one side until it begins to bubble (1-2 mins), then flip and cook for the same length of time on the other side. The flatbread is cooked when it is golden on each side.
  • In a bowl, place the flour and create a well in the centre. Put the yeast in the centre of the well.
  • Around the edges, put the chillis, cumin and salt making sure they don't, at this stage, come in contact with the yeast.
  • In a measure jug, place the tomato puree, add the warm water and stir. Then pour the oil in the measuring jug. Total volume should be no more than 165ml (this is just an estimation, if the mix is too wet - more flour can be added - its not massively important). Pour the liquids into the well and begin to stir.
  • Stir from the middle so that the sides of the well slowly begin to collapse and everything is mixed well. Doing it this way will also ensure equal distribution of spices.
  • The dough now needs to be kneaded. Usually, you'd have to turn out the dough onto a floured surface and knead in the bowl for 5 minutes. You should have a ''springy'' dough that isn't wet or too dry. If you poke the dough, it should spring back slightly.
  • Drizzle with a tiny amount of oil, roll around bowl (this is to prevent it sticking).Cover the dough with a tea towel and leave in a warm place for 1-2 hours (longer the better, just make sure it has at least risen).After proving, knead the dough again for 1-2 minutes and cut up into 5-6 sections.
  • Flour a surface, take one of your dough balls, flour a rolling pin and roll out the dough very thinly. Flip over the dough while kneading to produce an even layer, even shape. The dough is very elastic so can handle the rolling etc
  • Heat a large frying pan or griddle pan/frying pan to a high heat (no oil needed). Place the flatbread into the pan and cook on one side until it begins to bubble (1-2 mins), then flip and cook for the same length of time on the other side. The flatbread is cooked when it is golden on each side.
  • Tell us what you think