Make fresh, hot, homemade flatbread that is delicious for wraps, dips, Mexican-style tortillas and Indian naan.
I’m a loner from childhood so loneliness is not a worry for me. Rather than missing the company of others, the problems I face are more practical in nature. I only want small amounts of certain things like eggs, milk and particularly bread.
I’m a big fan of flat bread when I’m making a super fast Thai style curry (or need a Mexican style tortilla). Unlike Indian curries, Thai curry is basically stir fried in a wok or skillet. It has lots of sauce so I want to soak all of that up with flat bread rather than rice. Although I can cook a single serve of curry I have to buy a pack of six to ten pieces of bread – but I don’t want six or ten.
I have shared this recipe with you before in the form of a pizza base and it works just as well for flat bread. I was given the basic recipe by a Frenchman and modified it for a single serving.
Funny story, a few years ago I was dating an Indian man. He was a fabulous cook but he always bought the ready-made bread. Being the show-off that I am, I volunteered to share this recipe with him. It was only when I told him how I made it that he informed me it was actually an Indian invention. Such is the joy of living in a multicultural society. Frenchmen give you Indian recipes you use in Mexican and Italian dishes.
I love food.
Flatbread for One
1 tbsp. self-rising flour
½ tbsp. yogurt
½ tsp. salt
½ tbsp. cooking oil
Extra flour for rolling
Mix all the ingredients together to form dough then let it stand for at least 5 minutes.
Sprinkle a little flour on a clean work surface and on your rolling pin. Hint: if you don’t have a rolling pin you can use a wine bottle.
Roll the dough out to the appropriate thickness for the bread you are making; thin for wraps and tortillas, thick as an accompaniment for dips and curries.
Heat the oil in a skillet until it is rippling.
Fry the bread on both sides until it is golden brown and puffy then serve.
Feel free to add flavor to your bread using herbs or spices. My favorites are caraway or fennel seeds.
Copyright © Louise Harper/2018 Singular Communications, LLC.
Louise Harper is a sculptor turned cook who specializes in recipes for one. She lives in Melbourne Australia (in a house for one, of course) and loves cooking “just for her.” For more information on her “single” series of cook books, visit www.singleserve.net.au