SHOPPING LIST: Cooking Skills: Bread 1, Chapter 4 (Flatbreads)

Self-raising flour, strong white bread flour, chapatti (atta) flour or wholemeal flour, fast-action yeast, thick plain and Greek-style yoghurt, milk, butter and garlic. A heavy frying pan (cast iron works well), a rolling pin and a baking tray.

Two-ingredient yoghurt flatbreads
[ ] 250 g self-raising flour, plus extra for dusting
[ ] 200 g thick Greek-style yoghurt
[ ] ½ tsp salt

Naan-style bread
[ ] 250 g strong white bread flour, plus extra for dusting
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] ½ tsp salt
[ ] 1 tsp sugar
[ ] 100 g plain yoghurt
[ ] 80 ml lukewarm milk
[ ] 1 tbsp oil, plus extra for brushing
[ ] 1 garlic clove and a little melted butter for brushing (optional)

Chapatti-style breads
[ ] 200 g chapatti flour (atta), or half wholemeal and half plain white flour, plus extra for dusting
[ ] ½ tsp salt
[ ] 125 ml lukewarm water
[ ] 1 tbsp oil or melted butter, plus extra for brushing

Pitta bread
[ ] 250 g strong white bread flour, plus extra for dusting
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] ½ tsp salt
[ ] 1 tsp olive oil
[ ] 150 ml lukewarm water

For the experiments
[ ] Extra chapatti flour and oil