Meals and Courses

Asian-Style Flatbreads

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and cooking
  • 50 g (2 oz) sesame seeds
  • 225 ml (7½ fl oz) water
  • 1 garlic clove, chopped
  • 25 g (1 oz) fresh root ginger, grated
  • 25 g (1 oz) roughly chopped fresh coriander
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 450 g (14½ oz) strong white bread flour
  • 1 tablespoon caster sugar
  • 1¼ teaspoons fast-action dried yeast

Put the sesame seeds in a food processor and grind until broken up. (The seeds won't grind to a powder.)

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual. Add the seeds, garlic, ginger and coriander with the water.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and divide it into 8 equal pieces. Roll out each piece to a circle 20 cm (8 inches) across. Leave the rounds on the floured surface, covered with a clean, dry tea towel, for 15 minutes.

Heat a large frying pan or griddle, then reduce to the lowest setting. Place a piece of dough in the pan and cook for 3—4 minutes, turning once, until golden brown in places. Slide the bread on to a plate and cover with a clean, damp tea towel while you cook the rest.

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