Hello and welcome to In the Kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make a super easy
to ingredient flatbread.
Or if you don't have self-reliant flour, it'll be a
four ingredient flatbread.
And it's soft and amazing and it's so, so good and incredibly
easy to make.
If I can do it, you can do it before you move on.
Make sure to subscribe to my channel and hit that
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my new videos.
Let's get started down below in the description, but you'll
find a list of the ingredients and there amounts.
But it's really easy to remember I have a large bowl
here and what I'm going to do is I'm going to add one cup
of sour cream.
Or if you don't have sour cream, you can use plain
like Greek yogurt.
So I will add that to the bowl.
Or you can also make a homemade sour cream substitute.
I have a video for that up there in the eye.
You can find that video if you click on it and I'll put a link
down below in the description where you can find that
homemade sour cream recipe as well.
So one cup of sour cream or yogurt and then I have
two cups.
This is two cups of self rising flour.
If you don't have self raising flour, you're going to
use two cups of all purpose flour, two teaspoons of
baking powder and one half teaspoon of salt.
And then I'm not going to just dump this all in here.
I'm going to do about a third of it at a time.
And with a wooden spoon, I'm just going to start mixing
this flour in with that sour cream
and you're going to just kind of push down with your your
spoon wooden spoon and get it all onto that flour.
OK, and then at this point, it should be very sticky,
add in a little bit more flour until you have about a half of
a cup of it left over, OK, just keep stirring and mixing.
And then at this point, what you're going to do is just
pour everything out, all that extra dough and flour,
which is pour out onto this table or countertop,
whatever you want to use.
And then we're just going to bring it all together and then
just push it down and fold and push and turn.
So we're just going to need that extra flour in there.
So as it gets stickier, we'll just use the top.
And bottom with flower.
OK, until it's nice and soft and no longer sticky, wound up
needing it for about two minutes or so, and I'm just
going to kind of go around it underneath with my palms.
And just push it down so it's likely that you'll notice I
have about a half of a cup left, which is
totally fine, you can well use a little bit more when we
roll it out.
Then you can just put this back in the bag of self
raising flour, or you can just push put this in another
container with like a lid and label it as your homemade self
rising flour for next time.
And now I want to cover this with like a damp cloth or just
like a damp paper towel.
And that's going to help it to not dry out.
And we just let the dough rest for 15 to 20 minutes.
And that's going to allow the gluten to relax a bit.
All right.
Once the dough has rested, I will remove this.
And now what we can do is we can divide it
into equal parts.
Now you can make eight smaller ones or you do six medium sized
ones if you want totally up to you.
I like to do them on the smaller side.
Just depends on what you want to use them for.
Now, I'm just going to put some of the extra flour on top and
then I'm just going to go in half with my doctor here.
And then in half again.
And then in half again, so I'm going to make a small ones.
And now what you'll do is you'll just take one of these
pieces and we can just kind of roll it or you can just go in
your hands like this.
OK, so let's roll these up,
OK, and then just take a.
Rolling pin and just put some flour on it and then we want to
just roll this out into a circle or whatever shape you
want to do, it
doesn't have to be exactly a circle.
All right.
So just roll them all out like that, and then I'm just
going to put them on a plate for now, and you'll roll them
about a fourth of an inch thick, eight inch thick
somewhere around there.
And once you have them all rolled out, let's take them
over to the stovetop.
OK, here we are over at the stove top and I heated up my
cast iron skillet.
I do have a new glass top stove.
And so you don't want to you have to be very careful if
you're using a cast iron skillet on the glass top.
I'm not going to be moving around.
I'm just going to put it down and not move that skillet
because I don't want to scratch the top of the surface.
You can use a different skillet if you want, but a cast iron is
a classic skillet to use for flatbread.
And I'm just going to put it right down there in
the middle.
And you could do several at a time.
I'm just going to do one for this demonstration right now.
And it's only going to take 30 seconds to about a
minute per side.
I had the heat set to medium and then once the once the cast
iron skillet gets the temperature, you can turn
the heat down a little bit because it's going to maintain
its temperature pretty well.
That's one of the beauties of cast iron.
I'm going to get this check.
I'm just going to take some tongs.
Look at that.
Perfect.
That's exactly what you want it to look like.
It'll remind you of like a tortilla if you're used
to making tortillas.
But the nice brown marks on their awesome.
And what's cool about this flatbread is the outside is
going to at first going to feel kind of crusty and hard.
Once it's done as it rests, it's going to get really soft,
which is really cool.
I love this again.
After about thirty seconds, give it a I'll test it and
you'll notice that it will rise up a little bit as well.
That's the baking powder going to work.
Yep.
See that side?
Looks great.
So I'm going to put that on another plate and I'm using
metal tongs, but I'm not scraping my I'm just lightly
using it on this cast iron skillet.
You don't want to ruin the seasoning that takes a while to
get that seasoning on that skillet.
And you can use your fingers to move these around, I'm going to
do a couple of them at a time here.
Again, it's only going to take 30 to 45 seconds.
All right, I will go ahead and check this.
And if you're brave, you can just flip them with your
fingers as well.
A lot of times people just kind of grab it like that and
just flip it.
That one's not quite done.
That one could probably use a little bit more as well, so you
can just grab it with your fingers, just don't
touch it, don't touch the pan because it's hot.
I forgot to mention you don't have to put any oil or anything
on your skillet or in your skillet.
OK, now let's get.
Yeah, it's great.
Now and let's good as well.
All right, I'm going to finish up the rest of these.
All right, the two ingredient flatbread is done and I have
them piled up here on this plate and I grab this top line
and just tear it open and show you what it looks like
on the inside.
Yeah, look at that.
It's super soft and pliable.
And I like it on the thicker side.
It's just awesome, it's perfect for dipping into like soups and
curries or you can spread like if you want to make like a
breakfast version flatbread, you can just spread some butter
on top and some jelly or do some honey or do some like
cinnamon and sugar on top and eat it that way for breakfast.
Or you can make a sandwich with it or you can put like Taco
filling in it and just fold it up like this and eat
it that way.
So many ways to eat it and it's so quick to do the whole thing
comes together and probably about 30 minutes or less and
you can be eating flatbread once again.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
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my other videos.
Take care.
Time for me to dive into this.
Oh yeah.
I also just like eating this stuff, playing so good.
Mm hmm.
Uh.