I had some chicken tikka masala left over from last night's dinner; we liked it enough to want it again for lunch. That being said, I was not up for the lengthy process that was sourdough naan, delicious though it was, and went looking for something easier to make to sop up the delicious sauce.
I will be using this recipe again in many guises since, while not authentic nor naan, it was a delicious flatbread, easy to make and highly sauce absorbent.
Makes 4 flatbreads
2 cups flour (I used 1 cup whole wheat and 1 cup white flour)
3 1/2 Tbsps olive oil
1 cup milk
1/2 tsp salt
Mix all of the ingredients together in a bowl to form a loose dough. Tip out onto a very lightly floured board or counter and knead until it forms a cohesive shiny ball.
Wrap the dough in cling wrap and set aside to rest for 30 minutes to several hours.
Cut the dough into 4 pieces. Roll each piece into a thin round or, since this is a very pliable dough because of the oil, press it out into rough circles with your fingers.
Preheat oven to 350.
Heat a non-stick or cast iron pan until hot. Once it is, gingerly place one of the dough rounds in the pan. Cook for 1 minute, flip and cook for an additional minute. If you do not own one of these two types of pan, the by all means use a regular skillet but you will need to oil the bottom before putting the dough in and before flipping the dough. Teflon or cast iron will not require oil.
Once all 4 flatbreads are blistered on both sides, place them on a rack in your oven and bake for an additional 5 minutes to finish cooking.
Inspiration recipe, here.
