Flat Breads

Ingredients:
250g Wholemeal Flour
250g White Bread Flour
2tbsp Greek Yoghurt
Oil

Method:
1. Mix the flour and yoghurt with enough water to make a dough.
2. Knead until smooth, then knead in 2tsp oil.
3. Rest for 15 minutes.
4. Heat a frying pan.
5. Divide the dough into 12 balls and cover.
6. Dust the first ball with flour and roll it out to 2mm thick.
7. Cook the bread in the pan for 2-3 minutes, when bumps appear turn over and cook the second side.
8. Carefully press down around the edges of the bread with a tea towel, when it's done it should puff up in the middle.
9. Make the flat breads, remember to cover the ones that you have made!

Wholemeal Loaf

Ingredients:
500g Wholemeal Flour
1 Packet of Dried Yeast
300ml Warm Water (100ml Boiling and 200ml Cold)
1 1/2 Tsp Salt
1 Tsp Sugar
15ml Vegetable/Sunflower Oil

Method:
1. Add flour and salt to a large bowl, stir in the sugar and yeast, then the oil.
2. Next add the water slowly on till you can mix to a soft dough.
3. Knead dough on a lightly floured surface for 10 minutes.
4. Shape dough on a baking tray or place in a loaf tin and leave covered in a tea towel in a warm place for 45 minutes, meanwhile turn the oven to 230c/gas mark 8
5. Bake the loaf for 15 minutes then lower the temperature to 200c/gas mark 6 and bake for a further 15-20 minutes until golden brown and hollow underneath when tapped.
6. Place on a wire rack to cool and eat on day of baking for beat results, you could also freeze it or leave it in a sealed bag for up to 3-5 days.