Veerligte platbroodjies/ Feather-light flatbreads
Resep (Afrikaans)
Veerligte platbroodjies
Platbrode het die laaste paar jaar ‘n baie gewilde soort brood op ons tafels geword. Dis veral heerlik om in ‘n bykomstigheid soos hummus of ‘n geurige olyfolie te doop. Of om die sous van ‘n bredie of ander souserige gereg mee op te vee. Verskillende soorte platbrode is ‘n algemene item in baie koskulture. Jy sal dit beslis op ‘n Griekse, Turkse, Lebanese, Italiaanse of ander Mediterreense tafel sien en soortgelyke brode is baie tipies saam met Indiese of ander Midde-oosterse geregte. Brood word meestal met gis gemaak, wat ‘n langer proses behels, maar hierdie klein platbroodjiies is vinnig en maklik om te maak. Die jogurt gee dit ‘n baie lekker sagte tekstuur en die bakpoeier beteken dat die deeg dadelik gebak word. Jy het regtig net ‘n handjievol bestanddele nodig en die broodjies kan selfs in jou lugbraaier gebak word – loer gerus na die wenke hier onder.
Lewer 10 – 12 broodjies
Bestanddele
500 ml (2 k) steengemaalde of gewone witbroodmeel
10 ml (2 t) bakpoeier
5 ml (1 t) gemaalde komyn of 2,5 ml (½ t) komynsaad (opsioneel)
2,5 ml (½ t) sout
45 ml (3 e) gesmelte botter, plus nog 15 ml (1 e) ekstra gesmelte botter om mee te verf
375 ml (1½ k) ongegeurde dubbelroom jogurt
ekstra meel om mee uit te rol
Metode
- Plaas die droë bestanddele in ’n groot mengbak en meng goed deur. Maak ’n opening in die middel van die meelmengsel.
- Meng die 45 ml gesmelte botter en jogurt in ’n beker saam en skink in die middel van die meelmengsel. Roer die vloeistof met ’n silikon-spatula of houtlepel deur die meelmengsel tot dit net gemeng is, maar moenie te veel meng nie.
- Sprinkel van die ekstra meel op ’n werkoppervlak en keer die deeg daarop uit. Knie liggies met jou hande vir ’n paar minute tot ’n sagte, gladde deeg vorm. Die deeg kan nogal klewerig wees, maar druk jou hande in die ekstra meel om makliker met die deeg te werk.
- Vorm die deeg in ’n dik wors en sny met ’n skerp mes in 10-12 ewe dik skywe. Rol elke skyf versigtig in ’n bolletjie en druk met die palm van jou hand plat.
- Verhit intusen ’n groot riffelpan oor matige temperatuur. Braai die broodjies sonder enige olie, aan beide kante tot goudbruin en gaar. Die ekstra meel aan die broodjies sal ook help dat dit nie aan die pan vassit nie.
- Haal die broodjies uit en verf dadelik aan beide kante met ’n bietjie van die ekstra gesmelte botter. Hou die broodjies op ‘n bord warm en gooi met ‘n skoon teedoek toe, terwyl die res gebraai word.
- Sit die broodjies met enige ete of as deel van ’n peuselhappiebord voor. Tuisgemaakte hummus, tzatziki (sien wenk) of net goeie, aromatiese olyfolie is perfek om die broodjies in te doop. Dis die ideale bygereg om al die lekker sous van ‘n souserige gereg soos ‘n Butter chicken mee op te skep.
Wenke
- Tuisgemaakte tzatziki: Rasper ¼ komkommer, grof en druk ekstra vloeistof met jou hand uit. Meng dit met 80 ml (⅓ k) dubbelroom jogurt; 5 ml (1 t) gekapte vars kruisement; 1 klein knoffelhuisie, fyngedruk (opsioneel) en suurlemoensap en -skil, sout en peper na smaak.
- Bak ‘n paar platbroodjies op ‘n slag teen 200 °C in ’n lugbraaier vir 6 minute. Draai die broodjies om en lugbraai vir nog 2 minute om die anderkant ook kleur te gee. Verf elke broodjie aan beide kante met die orige gesmelte botter. Herhaal met die orige deeg.
Recipe (English)
Feather-light flatbreads
Flatbreads have gained popularity over the past few years and are more readily available these days. That being said, making your own, is really easy, especially with a quick and easy recipe like this one, to make these little feather-light flatbreads. They are ideal for dipping and typically enjoyed with accompaniments and dips like hummus, olives or tapenade (olive paste). Flatbreads are also perfect for mopping up any delicious sauce from your plate. One often sees different styles of flatbread on Greek, Turkish, Lebanese, Italian and other Mediterranean tables. It’s also popular with Middle Eastern cuisines as well as with Indian dishes. The yoghurt in the dough gives the bread a lovely flavour and soft texture and the baking powder in the recipe means that it’s a much quicker process than a yeast-based bread. You only need a few everyday ingredients to whip these up in a flash. You can even bake them in an air-fryer – see the tip below.
Makes 10 – 12 small flatbreads
Ingredients
500 ml (2 cups) stoneground or ordinary white bread flour
10 ml (2 tsp) baking powder
5 ml (1 tsp) ground cumin or 2,5 ml (½ tsp) cumin seeds (optional)
2,5 ml (½ tsp) salt
45 ml (3 tbsp) melted butter, plus an extra 15 ml (1 tbsp) melted butter, for brushing
375 ml (1½ cups) plain double cream yoghurt
extra flour for rolling
Method
- Place all the dry ingredients in a large mixing bowl. Mix through and create a well in the middle of the flour mixture.
- Stir the 45 ml melted butter into the yoghurt and pour into the middle of the ‘well’. Mix the liquid into the flour with a silicon spatula or wooden spoon until just mixed through – do not stir too much.
- Sprinkle some of the extra flour onto a clean work surface and turn the dough out onto the surface. Gently knead with your hands for a few minutes to form a soft dough. If it becomes sticky, just dip your hands or fingertips into the flour to make handling the dough easier.
- Shape the dough into a thick sausage and cut with a sharp knife into 10-12 thick slices. Gently roll each slice into a ball and flatten with the palm of your hand.
- Meanwhile, heat a large griddle pan over a medium temperature. Fry the flatbreads without any oil, until golden brown on each side and cooked. The extra flour on the surface of the breads will prevent them from sticking to the pan, just don’t overheat the pan.
- Remove flatbreads from the pan and immediately brush with the extra melted butter. Keep flatbreads warm on a plate, covered with a clean dish towel, while frying the rest.
- Serve flatbreads with any meal or enjoy as part of a snack platter with accompaniments like hummus, tzatziki or an aromatic olive oil. These are perfect to mop up any sauce from a plate or bowl, like when you enjoy them with a saucy dish like Butter chicken.
Tips
- Homemade tzatziki: Grate ¼ cucumber and drain excess liquid. Mix with 80 ml (⅓ cup) double cream yoghurt; 5 ml (1 tsp) chopped fresh mint; 1 small garlic clove, crushed (optional) and lemon juice and rind, salt and pepper to taste.
- Bake a few flatbreads at a time, at 200 °C in an air-fryer, for 6 minutes. Turn over and air-fry on the other side for another 2 minutes or until light golden brown and cooked. Brush flatbreads with the extra melted butter and repeat with the rest of the dough.
Foto deur Adel Ferreira vir LiG Tydskrif, Lente 2025.
Wow!!!! Thanks
It’s a pleasure! Enjoy the recipe and let me know once you have made them.
Baie dankie Heleen!
Baie dankie !!