New Year in July – the bread ideas

Where to begin!

You can make your own or buy if you haven't got the time – there are so many quality breads now that it's difficult to choose.

Here are a couple of “make your own” ideas – roti flatbreads are always a hit. You may also know roti as chapati – it's a favourite with me because it's unleavened unlike, for example, naan which contains yeast. I'd much rather eat a curry or chilli with bread than rice which is probably why my mention of it was at the end of my ideas list!

Back to the roti - the recipe I always use comes from Mildred's cookery book, ever so slightly tweaked at the end.

Here's their recipe :

Garlic Roti

20g unsalted butter

3 garlic cloves, finely chopped (or paste)

½ tsp dried chilli flakes (or a pinch of powder)

200g self raising flour (plus extra for dusting)

50g wholemeal self raising flour

80-100ml water

vegetable oil

Warm the butter in a small saucepan over a low heat, add the garlic and chilli and cook, stirring, for a minute until the garlic begins to release its flavour but not coloured. Tip into a mixing bowl with the flours and gradually add the water, using a wooden spoon, until you have a moist (not sticky) dough. Knead the dough for a few minutes until smooth and then cover with a clean damp cloth and leave to rise for 30 minutes until nearly doubled in size.

Divide into 8 pieces and form into balls. Dust with a little flour and then roll into thin circles of about 5mm (¼ inch) thick. Use a heavy based frying pan - add a drop of vegetable oil to grease. Cook the rotis on a medium heat – one at a time for 2-3 minutes each side until puffed up and brown. Serve immediately or cover with a clean tea towel and reheat in a low oven when needed.

I made them ahead and then reheated before serving and my only addition was to finish them off with a brush of melted butter and a sprinkle of garlic salt.

Then there's pide ...