Flatbreads are great with Dals, Curry or Hummus. Easy to make, fresh from the oven, they are a great addition to any meal. We tried out these with our Dairy Free Chicken, Spinach and Lentil Curry and it worked really nicely. Do add the melted butter after baking – it makes a huge difference. You can brush it on before baking, but the flatbreads don’t puff up much then so I like to add it afterwards.
Couple of pieces of advice about bread making:
Check your Best Before date of the Yeast. I’ve been caught out, and staring at bread that hasn’t ‘doubled in size’ is sad.
When activating your Yeast go for warm, but not hot, water. The Yeast should foam up in the water. Technically, you’re looking for around 100F, 38C water temperature.
And yes, sifting the flour does make a difference!
Vegan Saffron Flatbread
- 3/4 Tsp Fast Acting Yeast
- 2 Tbsp Melted Vegan Butter
- 1 1/4 Cups Warm Water
- 4 Cups Bread Flour - you can use Strong White, or do what I did and do half Strong White, and half Wholemeal
- 1 Tsp Salt
- 2 Tsp Saffron
- 1/4 Cup Melted Vegan Margarine, with 1 tsp Saffron crumbled into it
- Mix the yeast with the warm water and put to one side. Add in the 2 tbsp of melted Vegan Butter
- Sift the bread flour and salt together
- Crumble in 2 Tsp of Saffron into the flour
- Make a well in the middle of the flour and add the water and yeast mixture slowly. Draw the flour into the centre of the bowl, and continue to mix until you've a sticky dough.
- Kneed on a lightly floured surface for 10 minutes until no longer sticky and the dough is smooth and stretchy
- Put in an oiled bowl, cover with a tea towel and put in a warm spot for 50 minutes.
- The dough will have doubled in size, empty out on a floured surface and divide into 8 balls. Roll them out with a rolling pin, for stretch gently with your hands.
- Bake for 10 minutes at 220°C, 425°F, Cool on a wire rack
- Melt 1/4 cup dairy free margarine, crumple in 1 tsp of Saffron and brush onto the flatbreads - or take it to the table and let people brush as much on as they'd like
Try making your own Hummus – simple and you can adjust the flavours as you like.
These are great with our Diary Free Chicken, Spinach and Lentil Curry