1. Base recipe: Place all of the substances within the bowl of an electrical mixer fitted with the dough hook and blend on medium-low velocity till mixed. Knead for 4–5 minutes, or till delicate and elastic, then cowl the bowl with a tea towel (dish towel) and show till doubled in dimension, about 1 hour.
2. Knock again the dough, then divide it into six to eight even items. Roll out on a floured floor to a 3 mm (⅛ in) thickness. Don’t fear concerning the form, that’s not vital. It’s all about the way it tastes.
3. Warmth a big chargrill pan or barbecue grill plate over excessive warmth till it’s extremely popular. Add one flatbread and depart it alone for two–3 minutes till it begins to puff up, then flip and cook dinner on the opposite facet for an additional 2–3 minutes. Cowl to maintain heat whilst you cook dinner the relaxation.
Alternatively, for the coconut ﬂatbread with spiced butter:
Place the flour, yoghurt, salt, za’atar, yeast and sugar within the bowl of an electrical mixer fitted with the dough hook. Make and relaxation the dough as described above.
To make the spiced butter, soften the butter in a small saucepan over medium warmth, add the remaining substances (besides the curry leaves) and cook dinner by for 30 seconds. Take away from the warmth, add the curry leaves (if utilizing) and put aside to infuse whilst you end the flatbreads.
Roll out the dough and cook dinner the flatbreads as described above.
As you take away each bit from the pan, brush the highest with the spiced butter. Serve heat.
• This recipe is from a vegan cookbook. All references to non-vegan substances similar to butter and yoghurt discuss with vegan variations of those substances.
Recipe and pictures from Vegan with Chunk by Shannon Martinez (Hardie Grant Books, $34.99). Pictures: © Nikki To