As much as I like getting to the main event, I'll willing admit sides often make a meal. I prefer the low fuss kind and that's why I love both of the below recipes. The little breads make perfect individual portions and in total require around 10 minutes of hands on work and another 10 minutes in the oven. They are ideal for those that consider making your own bread to be too much work. Slightly turkish in appearance, they are perfect for dipping or toasties.
The mint salad is full of fresh flavours and goes perfectly with skewers of grilled chicken, lamb or beef. It requires no more than minimal dicing and chopping. Easy.
1 packet (7g/ 1/4 oz) yeast
1 cup warm water
1/2 tsp sugar
1.5 tsp salt
3 tbsp oil
1 beaten egg
4 tbsp natural yogurt
4 cups flour
1 tbsp melted butter or ghee
1 tsp black cumin seeds
Pre-heat your oven to its highest temperature. In a small bowl combine the sugar, yeast and warm water and set aside in a warm place until the yeast froths. This should take about 10 minutes.
In a large bowl combine the flour and salt. Make a well and pour in the oil, beaten egg and yogurt. Mix well.
Make a well again and pour in the frothed yeast mixture. Combine into a smooth dough. It may be a little sticky but don't fear.
Knead once and place in a greased bowl covered with a damp tea towel to rise.
After dough has risen knock out the air and knead again. Place back in greased bowl and cover.
Place a baking tray in the oven to heat for 10 minutes. Grease a sheet of baking paper and form your dough into oval shapes. Place on the baking paper and brush with melted ghee or butter. Sprinkle over the cumin seeds.
Whip out the now hot tray and place the sheet on top before returning to the oven.
These will need between 6-12 minutes but watch them carefully for the last few minutes.
These make the perfect toastie. I love mine filled with pesto, tomato and boccincini Ray-style.
They are also wonderful warm with dips or grilled meats and salads such as the below.
Simple Mint Salad
1 cup torn mint leaves
1/4 cup torn corriander leaves
2 diced tomatoes
1 small diced red onion
1 cucumber diced
juice of two lemons
1 tsp olive oil
Combine the herbs and diced tomato, onion and cucumber. Whisk the lemon juice and olive oil and a generous pinch or two of sea salt. Toss dressing through salad.