The Bread for Life that I shared a while ago is still my daily loaf, but here are two very entertaining breads that can be made in a few minutes using your hob.
1. Proper corn tortillas (with thanks to L.H.)
For this recipe you will need:
- Masa harina (maize flour)
- Warm water
- Cling film or greaseproof paper
- Chopping board or similar flat, bigger-than-tortilla-sized, weighty object
- Rolling pin or similar rolling object—I use a measuring beaker
- Frying pan
- Optional: salt or other spices
- Get your frying pan ready on your hob: you want it nice and hot.
- Mix the masa harina with warm water in proportions of 4:3—i.e two cups of flour to one and a half cups of warm water. This recipe is so quick that it hardly matters if you make too much or too little. Chuck in your salt or other spices if you’re going down that road.
- Use your hands to mush the mixture into a doughy ball. Split the big dough ball into mini balls.
- Tear off two sheets of cling film. Lay one down flat on the counter top and put your first mini dough ball in the middle. Lay the other sheet of cling film over the top. You can also use greaseproof paper, but it’s slightly more sticky so I find I have to be extra careful on stage 6.
- Flatten your mini dough ball into a circular disc shape using a chopping board and your body weight. You can also use a tortilla press, but who has one of those? To get the tortilla really thin you can gently roll it out using a rolling pin or similar—but be careful because the masa harina is really fragile.
- Carefully peel off the top layer of cling film. Flip the tortilla over and use gravity to gently unpeel the tortilla from the other layer of cling film. If you use greaseproof paper, you can actually cook the exposed side of the tortilla while the second piece of paper still attached—it’s easier to peel off after the tortilla is cooked a little.
- Lay the tortilla onto the hot frying pan. Cook for 30 seconds and then carefully flip to the other side for another 30 seconds. Keep on flipping until the tortilla is cooked through. It should be soft enough to roll without falling apart. You’ll get the hang of it.
2. Vegan naan bread
I stole this recipe from Loving It Vegan. Naan bread takes a bit longer than tortilla because the dough needs to rise. I leave it for an hour in an airing cupboard. For that authentic naan flavour, I also add nigella seeds while the bread is cooking on the hob.