This month's competition prize includes the chef of the month trophy and our signature apron, and bag but also Nadiya hussains's expectional Nadiya Bakes.
Nadiya instructs the world on the wonderful everyday with infectious joy and unbound enthusiasm. She embodies all that is great about the contemporary British food scene. Her food is decidedly British and modern but she incorporates classic flavours and techniques from all over the world including Thai, Bangladeshi and Japanese cuisines with incredible imagination and unabashed flair.
The former stay at home mum of three has proven that anyone can rise to the top. She her own TV cookery series Nadiya's British Food Adventure She's a columnist for The Times, has signed publishing deals where she has penned 10 books to date, 6 of them are cookery books
A little imagination along with some herbs and spices, this basic flat bread recipe can be transformed they make great pizza bases, enchiladas, fajitas, and are a great alternative to naan bread with an indian takeaway or even just a sandwich flatbread.
They are an incredible money saving, stroke of pure genius. We have lost count in the myriad of different way we have used these for, we discover new ways to use them on an almost weekly basis.
These flatbreads are the epitome of what our competition is all about: flexiblity and ease. We always have a freezer full of these little circles of pure joy.
Ingredients Makes about 6
250g Self Raising Flour
250g Plain Full Fat Natural Yoghurt (the fat is need to prevent the flat breads from drying out whilst cooking)
1/2 Tsp Baking Powder
Equipment list
1 Large bowl
1 Rolling pin
1 Fish slice or tongues
1 Medium frying pan
Method
1. Mix all the ingredients together in a large mixing bowl, mix until it comes together into a rough ball.
2. Then tip out on to a lightly floured surface and leave to rest for 5 minute.
3. Then knead until the dough is a smooth ball.
4. Roll the dough out into a sausage shape.
5. Cut in half, then cut each half into three equal pieces.
6. Reshape the little pieces in to balls again
7. Make sure you flour your rolling pin and the surface between each ball. Doing a quater turn between each roll of the pin.
8. Roll out to about 2mm thin circles.
9. They don't have to be perfect circle, it will take a little practise to get them perfectly round. Its the thickness that is important thing to get right
10. Heat a frying pan without any oil, until it smokes a little, then place one flat bread into the centre of the pan.
11. You can turn the heat down a little at this point but it needs to be turned up again between flat breads.
12. They should take about 30-40 seconds on each side, you are just looking for a nice spots of golden brown dotted around the surface, they may also puff up with steam dont be alarmed this is perfectly normal you squash them down a little
13. Once cooked stored under a damp cloth to prevent them from drying, unless you are making pizzas the the crispier the better.
Cost of ingredients from Tesco
Natural yoghurt £1.30
Self Raising flour £0.08
Baking powder £0.02
Total: £1.40