I love Masterchef Australia; for some reason I watch the series religiously whereas I don’t watch the UK version at all!
One of the judges is a food critic called Matt Preston and he also gets involved in the master classes and shares lots of ‘cheat’ recipes; the first time I came across banana ice cream was from watching one of Matt Preston’s cheats.
Last week this really grabbed my attention: the simplest, fastest flat bread recipe ever! I’ve used this method twice now and it doesn’t fail!
Just mix 1 cup of natural yogurt with 2 cups self raising flour (basically any measurements as long as the flour is double the yogurt);
mix well – probably easiest in a food mixer;
separate the dough into balls and roll flat;
cook on very hot griddle/tawa without any oil.
Turn over when you see brown spots forming and cook the other side – et voila! Done!
I made these again at the weekend:
I used a thinner, 0% natural yoghurt (I used Greek yoghurt previously) and it was easier to mix;
this time I rolled them a bit thinner and made the rounds a bit smaller;
I heated the tawa over my medium gas ring instead of the biggest hottest ring so that they cooked a bit slower;
They puffed up more and cooked through better;
I also added some spices:
1tsp Nigella seeds
1tsp Aleppo chilli flakes
1tsp Garlic granules
I will of course now be working on a gluten free version – you know me!