I very seldom make flat bread, actually I never make flat bread.
When I make naan I add a lot of dough, ensuring that the mixture rises like a cake, when in fact as per my parents, naan is supposed to be a flat bread.
From my days I can remember Uncle Kishore from Spar’s naan to be high, but my parents say they remember the bread being a flat bread, of course he doesn’t own the spar anymore and I haven’t seen him in a while to ask him how he used to make his naan, but if our paths do cross again you can bet I will take him back down memory lane and interrogate him about it. You can see I watch too too much CSI and Law and Order.
I came across this recipe in Lisa Clark’s cookbook and I was super excited to try it out, because there was no baking required, it was grilled on a grill pan, which was just up my street. Thanks to my grilling pan, I look for recipes that need a good grilling.
I was gobsmacked by the outcome the bread looked just like the picture in the book and so delicious and soft.
My parents loved it because finally they got their wish of a flat bread
- 1 x batch basic bread dough
- Semolina for rolling out the dough.
- Olive oil for brushing the dough. – 2 x tbsp.
- 15g x fresh thyme leaves, chopped.
- 15g x fresh rosemary, chopped.
- Zest of 1 lemon.
- 3 x cloves garlic, finely chopped.
- 1 x tsp black pepper.
- Feta, crumbled.
- Divide the dough into balls, cover and allow to rise for 5 – 10 minutes.
- Dust the work surface with semolina and roll into long flat shapes.
- Heat your grill pan and grill the flat bread on one side till bubbles start to form, flip and fry the other side till done.
- Repeat this process till all the flat breads have been made.
- Mix the olive oil, herbs, garlic, zest and pepper together ill well combined.
- Brush each side of the bread with this mixture and crumble feta over the bread.