Yoghurt flat bread means homemade bread, which is one of the most satisfying preparations: what could be nicer than the fragrance of bread baking that fills the room? But we don’t always have time to let bread rise and bake it for 45 minutes or more. Try this simple:
Yoghurt flat bread made with baking powder and wholemeal flour.
So a convenient, homemade bread, ready in minutes: we only need 30 minutes to let the dough rest, which is the time needed to set the table, dress the salad and serve the other courses or ingredients with which to top our flat bread. And besides being able to prepare it with and without gluten, this wholemeal version is also very diabetes-friendly thanks to fibre content and yoghurt, which slow down the absorption rate of carbohydrates.
A bread from the Orient
In the cuisine of many Central and South Asian countries, as well as in the Middle East, flat and rounded types of bread are prepared that are suitable for meat, fish and vegetable dishes in small pieces, making them easy to eat as street food.
One of the most popular types of these breads is Naana bread made famous by Indian restaurants all over the world. It is served hot to accompany other dishes and seasoned with butter or ghee (clarified butter used in this cuisine) as well as being flavoured with spices and herbs.
For convenience, it is nowadays prepared using baking powder and yoghurt in the dough instead of water to make it softer. And while in India they use the characteristic clay oven called Tandoor, the oven used to cook tandoori chicken, perhaps the best-known Indian dish outside its country of origin and always present on the menus of these ethnic restaurants, we will use a simple non-stick frying pan with a thick bottom.
In this video recipe you can see how to prepare the wholemeal yoghurt bread and I suggest you serve it in the Emilian way, therefore with some of the products of this land such as Squacquerone cheese and Prosciutto di Parma, but when you have a moment of time I invite you to try it with some meat and vegetable dishes accompanied by curry and spice sauces that will certainly make you travel with flavours at this time when physically doing so is still rather difficult.
Wholemeal yoghurt flat bread
38.32g carbohydrates per 100g
Ingredients for 12 pieces
- 400g fat free Greek yoghurt
- 300g gluten-free wholemeal bread flour mix, brand Massimo Zero**
- 100g brown rice flour* (you can also change the proportions and make 350g Massimo Zero Bread Mix** and 50g buckwheat flour: the dough will be darker and easier to roll out)
- 8g baking powder*
- aromatic herbs to taste
- dried cherry tomatoes to taste (optional)
- dusting flour**
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Mix the flour with yoghurt, baking powder and a pinch of salt until smooth.
- Cover it with cling film and let it rest for 30 minutes.
- Divide the dough into 3 parts and flavour one part with chopped herbs, a second part with dried tomatoes to taste and leave the third part plain. Finally, divide the dough into 4 pieces of each type, form them into balls, then roll them out with a rolling pin to a thickness of 3-4mm.
- Heat a non-stick frying pan or a smooth griddle. When it is hot, place the bread on it and cook it on both sides until brown, with darker bubbles scattered on the surface.
- Serve the bread with toppings to taste. And if you like flat bread and have a little more time available, try also potato patties.
Version with gluten
Replace the gluten-free flour and rice flour with 400g of wholemeal wheat flour and mix it with 350g of fat free Greek yoghurt.
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