Coconut Flat Bread

This is an adaptation of Jamie Oliver's Fluffy Coconut Bread.  I came across the recipe and decided to use it for my pork vindaloo as it was fluffy and would soak up the beautiful juices of the pork dish.

I usually do not have plain flour or self raising flour at home.  However, I almost always have atta - the flour used to make Indian Bread.  I used Jamie's recipe and adapted it to the atta flour and the results were very good!

Ingredients:

2 cups atta flour
4 teaspoons baking powder
1 tin coconut milk
1/4 teaspoon sea salt
Extra flour for dusting
1/2 tablespoon olive oil ( or any vegetable oil) for mixing with the dough
Butter to cook the bread

Method:

Mix 4 teaspoons baking powder with the 2 cups of atta flour. Mix well with a spoon and sieve it twice so that the baking powder is incorporated well with the flour.

Make a well in the middle of the flour and add half of the coconut milk and salt.  Mix well and start incorporating the flour into the coconut milk mixture.

Add a bit more coconut milk and keep kneading the flour until it is well combined into one big mass.  Add half a tablespoon of olive oil to the dough - making sure you cover all sides and keep it covered in a container for at least 30 minutes.

After 30 minutes, make 10 balls out of the dough. Roll each dough into a rope and then into a snail formation.

Roll out the snail into a flat round bread about 12 cms in diameter.

Do this with all the dough balls and keep it in a container and cover it with a wet tea towel until you are ready to cook it.

Heat a saucepan, add a tiny bit of butter and cook the bread on both sides.  It takes about 10 to 15 seconds to cook on each side.

This bread is spongy and will soak up the juices in your curry - serve hot with curry of your choice.