for about ten minutes. Place it back into the bowl, cover it with a tea towel and leave to rise in a warm place (about an hour) until it has doubled in size.
Knock the air out of the dough and tip out onto a lightly floured work surface. Give it a quick knead and divide into 12. Roll out the ball of dough into your chosen shape and layer between sheets of parchment then they are all ready for putting on the grill when needed. Place directly onto the grill and when bubbles start to appear, turn over and cook the other side. They cook quite quickly so keep an eye on them so they don’t catch or burn! Keep them wrapped in a tea towel to keep soft and warm, or they can be wrapped in tinfoil and reheated. Try brushing them with garlic oil or butter for extra flavour.
Onion Salad
What you need:
2 red onions finely sliced
Large handful of fresh coriander, finely chopped
1 green chilli, finely diced
The juice of one lemon
1 tsp chilli powder
1 tsp garam masala
Salt and Pepper
What to do:
Place all the ingredients into a bowl and mix well. Leave in the fridge until you are ready to serve.
Avocado Yoghurt
What you need:
1 ripe avocado (the riper the better as it blends easier)
1 green chilli
Handful fresh coriander
Two large handfuls of baby spinach
200ml greek yoghurt
Juice of half a lemon
1 tsp cumin seeds
Salt & Pepper
What to do:
Place everything into a blender and mix until smooth.
Sue
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