Recipe for Flatbread and Yoghurt with Dill Sauce To Accompany Kufta Kebabs
You will love this recipe for flatbread, because it is extremely easy and makes such deliciously, billowing flatbread, that you will wonder why you ever thought shop bought were acceptable.
I love making all types of different bread and have tried to make flatbread on numerous occasions, but I have to admit that, in the past, I have found it quite challenging. Either they just weren’t soft enough or the whole procedure was such a faff that it was easier to buy them from the shops.
Then I hit on this recipe. It is a standard white bread dough mixture, but with yoghurt and oil added, which gives it the soft billowing quality when it’s cooked. My sister-in-law is from the Punjab and when I told her about my flatbread failures she told me that her mother uses yoghurt as a raising agent. Kay Karim uses yoghurt, yeast and bicarbonate of soda. Her flatbreads must be floating away! I have a food intolerance to bicarbonate of soda so decided to eliminate it from this bread and just use yeast and yoghurt.
This dough also makes a fantastic pizza base.
- 500g white strong flour
- nigella seeds (optional)
- 7g easy bake yeast
- 12g salt
- 300ml tepid water
- 50mls yogurt (about 2 tablespoons)
- 25mls oil (about 2 tablespoons)
- Sesame seeds (optional)
- Put the flour in a large bowl, add the yeast and salt, but put them on separate sides of the bowl.
- If you are using nigella seeds put them into the the dry ingredients now.
- Measure out your water, add yoghurt and oil to it and mix all ingredients together well
- Add your wet ingredients to the dry ingredients and mix well. I use a wooden spoon to do this initially, because this is quite a wet dough, but you do have to get your hands in the mixture to properly combine it.
- Leave for 15 minutes to allow the ingredients to start combining. When you return to your mixture you will see that the yeast and yoghurt have started to act to give the dough some structure.
- Knead the dough either by hand for about 15 minutes or in an electric mixer for a much shorter time. I don’t use an electric mixer for bread dough because, in my experience, it overheats the dough, but I’m sure that’s just me. If you would like to use one go ahead; I’m no purist!
- Put the dough in a clean bowl, cover and leave it to prove for an hour or until it has doubled in size.
- Turn your oven on to highest high, about 220 Celsius.
- Flour two baking trays about 30cm by 300cm.
- Take the dough out of the bowl place it on a floured worktop and gently push the air out of it. Most people call this knocking the bread back, but I don’t like to do that to it because I really am cooking this with love.
- Cut it into three equal portions, or as equal as you can get. Then bring out your kitchen scales out again and cut each third in half. I think that the best size for these breads is round about 100 grammes, but you’re not going to get all of them exactly 100g, so be happy with an approximation. The dough makes about eight flatbreads.
- Roll each of the pieces into a ball. Flour your work surface. Flatten the ball into a disc. Take a rolling pin and roll out the disc into a slipper or oval shape.
- Roll all the pieces out, putting the first four on two baking trays and leaving the next four on your work surface. Cover them all with tea towels.
- Leave to have a short rise for 30 minutes. They won’t rise hugely at this stage. The photograph shows mine after 30 minutes.
- Place in oven for 6-7 minutes. Remove and place on a wooden board or plate and cover with a cloth. Repeat until they are all cooked.
Recipe for Yoghurt and Dill Sauce
This makes a delicious accompaniment to kebabs wrapped in flatbread
- 3 tablespoons of yoghurt
- 1 clove of garlic, crushed
- 1/2 – 1 teaspoon salt
- 1 handful of dill, chopped
- 1/3 cucumber, peeled and diced
Mix all the ingredients together and chill for about 30 minutes to an hour before use. Spoon over kebabs! Couldn’t be easier!
Meal Plan for Kufta Kebabs Yoghurt Sauce
I’ve prepared a meal plan for you because, although all the separate parts of this meal are relatively easy, preparing the lot together as a meal takes a plan. You’re welcome to adopt your own plan, indeed, I’m sure there’s a legion of readers who can improve upon my plan! This is just to help those of you who aren’t used to preparing meals.
Start the day before you intend to serve this meal
- Make the bread and leave in the fridge overnight for it’s first prove. I think that this improves the taste, but it also makes the meal less of a slog the next day.
- Prepare your spiced kebab mixture, roll the kebab shapes, place in a dish, cover and place in fridge overnight.
- The next day, two hours before you intend to serve your kebabs, turn your oven on to 200 Celsius, and leave to warm up.
- Then take your bread out of the fridge, push it back, divide it up and roll it out as instructed above. Put onto baking trays and leave to rest and rise again for about 20 minutes.
- Bake them as instructed above. You may need to do this in two batches. Don’t forget to put your timer on!
- When they’re baked, wrap them in a tea towel and put to one side.
- Make a salad of your choosing, leave out the dressing, cover and put in the fridge.
- Make the yoghurt dressing, cover and put in the fridge
- It should be time to take your kebabs from the fridge and cook them. If you’re cooking them in the oven, just put them in, put your timer on and leave them alone. If you’re pan-frying them you will need to stand over them. The same applies if you’re the barbecue chef!
- Once the kebabs are cooked, put them on a plate, cover in tin foil and leave for about 8 minutes to rest.
- Whilst they are resting get the bread, salad and yogurt dressing out.
- Make up each kebab and serve.