This, by far, has to be the easiest bread recipe I have tried (and adapted slightly) for ages. Such few ingredients create really delicious fluffy breads which you can have with almost anything. I made these last night and we had them with chicken, salad and couscous.
For this recipe you need
A Frying Pan
A Tin of Coconut milk
500g Self Raising Flour
Salt & Pepper
First thing you need to do is empty a tin of coconut milk (use the ‘light’ one as it’s easier to mix with) into a bowl and add the flour, salt and pepper, and at this stage you could add any other dried herbs you want to use. Mix together (with your hands if you don’t mind getting messy or with a spoon if you do) until a soft dough forms.
Once formed into a dough, tip this out onto a lightly floured surface and gently kneed. You don’t need to do this too much, just until it feels elasticy. If the dough is really wet add some flour. If it feels dry and crumbly, wet your hands to introduce water a little bit at a time.
Divide your dough into 8 pieces and then shape into rounds. No need to make them perfect at all. Try and keep them around the same thickness so that they cook evenly, but even that doesn’t have to be too much of a worry.
Leave the to rest on a board, while you heat some olive oil in a frying pan. Once the oil is nice and hot, place the bread into the pan. I used quite a large pan so managed to get 4 in but you may need to do them in smaller batches.
You need to cook them for 3-4 minutes on each side. As they cook they will puff up normally by about double. Once done, transfer to a plate and eat. They are best eaten while still warm, but can be eaten cold the next day too.