June 15, 2016
Breads, Side Dishes, Indian,
5 Ingredients Or Less, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Water, Flour, Flatbread more
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"Suggested as a side to go with #recipe24085 from Australian Better Homes and Gardens Diabetic Living. I have estimates times and include 30 minutes resting time in prep."
Combine wholemeal plain flour with plain flour in a medium bowl and then add water and using hands, bring the mixture together to form a dough, adding extra water if needed.
Knead in olive oil and then turn out onto a lightly floured surface and knead for 1 to 2 minutes or until smooth.
Return dough to bowl, cover with plastic wrap and set aside for 30 minutes to rest.
Divide dough into 4 even portions and roll 1 portion out on a lightly floured surface until it is 18cm to 20cm in diameter, repeat with remaining portions, layering the finished rounds between pieces of baking paper.
Heat a flat chargrill plate on high and spray 1 side of 1 dough with cooking spray and add it, sprayed side down, to hot plate and cook until bubbles appear on the surface and the turn over and cook until more bubbles appear.
Turn a few times and cook until bread is light golden brown and cover loosely with foil to keep warm and then repeat with remaining dough rounds and serve.
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Very good and easy! Just like making tortillas! I didn't have the chagrill plate so I used a flat cast iron pan. We had these with stew. Thanks for sharing!