This Tear & Share Steamed Flatbread is super quick, super easy, no yeast, and ready in less than 20 minutes. Perfect when you want tasty bread in a hurry!
And what’s more, you don’t need an oven or bread flour, I use self-raising flour and it works perfectly.
How To Make Tear & Share Steamed Flatbread
Equipment you will need
Step 1 – Place the flour, salt, coriander, and chilli flakes (if using) into a bowl, mix together and add the water. The chillies add a little spicy kick but they are optional. The coriander gives a lovely flavour that is enhanced by the cumin seeds on top. However, if you are not a cumin fan then top with a herb you like.
Step 2 – Using your hand, bring together to make a dough and gently knead for a minute or so. This is so simple it really isn’t worth using a processor with a dough hook.
A soft dough comes together really quickly. It should feel soft and moist but not sticking to your fingers. I find different brands of flour may need different quantities of water, so if a little too wet and sticky, add a bit more flour and if too dry, add a bit more water, but only a bit or it will become too sticky.
Step 3 – Roll out the dough, on a lightly floured surface, into a circle measuring approximately 3mm high. I roll mine out to approximately 23cm / 9 inches diameter but you do not need to be precise. It’s more important that it fits your pan without touching the sides.
I use a silicone rolling mat for this but a flat surface will suffice.
If you haven’t got a rolling pin then a bottle will do the job – I have been known to use an empty wine bottle for rolling out dough when I was first learning how to cook!
Step 4 – Place on a sheet of kitchen foil, that is large enough to form a bowl around the dough. Curl the edges in slightly on the top of the foil. Sprinkle the top of the dough with the cumin seeds.
Step 5 – Pour the freshly boiled water in a large pan with a lid, and place the foil with the dough onto the water. It’s important that the pan is large enough that the foil does not touch the edges of the pan.
Step 6 – Cover and bring the water back to the boil. Reduce the heat but keep the water to a simmer.
Step 7 – Steam the dough in the pan for 12 minutes, until the dough has risen slightly and is firm to the touch when pressed.
It is so light and delicious I can’t stop making it!
Step 8 – Serve with curries like my Potato & Vegetable Curry.
It also goes great with Guacamole, Hummus, and soups like my Carrot & chickpea.
If you enjoy this lovely steamed flatbread as much as me and my husband do, I would love it if you left me a comment in the comments box below. ????????
Happy Flatbread making and ENJOY!
Tear & Share Steamed Flatbread
- 09/03/2021
- 2
- 20 min
- 197 Cals/Serving
- Print this
Ingredients
- 100g / 3½oz self-raising flour
- 2.5ml / ½ teaspoon salt
- 5ml / 1 teaspoon ground coriander
- 2.5ml / ½ teaspoon chilli flakes (optional)
- 75ml / 5 tablespoons colc water
- 2.5ml / ½ teaspoon cumin seeds
- 300mls / 10fl oz boiling water
Directions
- Step 1
- Place the flour, salt, coriander, and chilli flakes (if using) into a bowl, mix together and add the water.
- Step 2
- Using your hand, bring together to make a dough and gently knead for a minute or so.
- Step 3
- Roll out the dough, on a lightly floured surface, into a circle measuring approximately 3mm high.
- Step 4
- Place on a sheet of kitchen foil, that is large enough to form a bowl around the dough. Sprinkle the top of the dough with the cumin seeds.
- Step 5
- Pour the freshly boiled water in a large pan with a lid, and place the foil with the dough onto the water. It’s important that the pan is large enough that the foil does not touch the edges of the pan.
- Step 6
- Cover and bring the water back to the boil. Reduce the heat but keep the water to a simmer.
- Step 7
- Steam the dough in the pan for 12 minutes, until the dough has risen slightly and is firm to the touch when pressed.
- Step 8
- Serve with curries like my Potato & Vegetable Curry, soups, casseroles or hummus and dips.
