Spice up your flatbread with this simple-to-bake variation of Moroccan Spiced Flatbread: your curry nights will never be the same! There is nothing more satisfying than freshly baked, still warm flatbread, especially when served with your favourite accompaniments, and of course used to catch every last morsel of your piping hot homemade curry.
For the flatbread:
100g plain bread flour
100g wholemeal bread flour
150ml tepid water
Half tsp dried yeast
For the topping:
Moroccan spices (available in your supermarket spice section)
Extra virgin olive oil
For the dips:
Quarter cup Greek style yoghurt
1 tsp mint jelly
1 tbs chopped fresh mint
2 tbs mango chutney
Blend flours with a whisk. Place water, flours and yeast in bread maker and set to knead and rise (approx. 90 minutes). Alternatively, knead well for ten minutes and place in a warm place in a damp towel-covered bowl, until doubled in size.
Preheat oven to 195C fan forced.
When dough is ready, section into four pieces and roll out each onto a clean, floured board. Grease and line a large baking tray and sprinkle the baking paper liberally with coarse polenta. Place each rolled out dough onto tray.
Drizzle liberally with olive oil, then gently spread evenly with a pastry brush. Top liberally with sesame seeds, sprinkle with Moroccan spice blend and season lightly with sea salt flakes. Bake for 20 minutes or until bread begins to puff up and underside becomes crisp and golden brown.
Serve immediately with minted yoghurt: blend mint jelly with Greek style yoghurt and top with olive oil and chopped mint, season with a sprinkle of sea salt flakes. A bowl of Mango chutney makes a great addition to the platter (available from your supermarket).