Easy and Fast Flatbread served with Crockpot Pork Chops

A combination of two recipes from two different sources to come up with a yummylicious and simple meal.  It can also be served as snacks or breakfast or any time of the day, for as long as it gives satisfaction to our taste buds and fills our tummy!!

Ingredients:
400g plain flour, plus extra to dust hands and working surface (sifted)
1 tsp Instant dry yeast
1 cup room temperature water

Methods:

1. To prepare the dough, in the bowl of a food processor or mixer, add plain flour and yeast, pulse a few times to mix well.  Add the water and mix until it forms a dough.  Transfer the dough onto a lightly floured surface.  Dust both hands and knead for a few minutes until the surface becomes smooth.
2. Transfer the dough to a dusted bowl.  Cover with plastic wrap and let dough rest for 15 minutes.
3. To make the bread, dust both hands again and knead the dough a few times.  Divide the dough into 10 equal parts, and shape each one into a ball by hand.  Transfer the dough onto a dusted tray and cover with plastic wrap.  Let rest for another 10 minutes.
4. Dust both hands and the working surface.  Place one dough ball on the working surface, then press it with the palm into a round shape.  Use a rolling pin to flatten the dough into 1/4 inch thick round disk.  Set aside.  Repeat until all is done.
5. Heat a non-stick pan with a few drops of oil over medium heat.  When pan is hot, turn to medium low heat.  Place a piece of dough into the pan and cover the pan.  Use a spatula to turn the dough occasionally, 1 to 2 minutes per side, and cook covered during the process, until both sides turn golden brown and bread is inflated.  Transfer the cooked bread to a cooling rack.  Repeat until all is done.
6. When the bread has cooled down a bit, use a knife to split them horizontally, half-way through.  Separate the inside of the bread with your fingers, taking care not to tear the two layers apart.  The bread should form a pocket.

For the stuffings of the Flatbread, I've decided on this yummy Crockpot Pork Chops, which can also be served as a dish to compliment our staple RICE!

Ingredients:

6 boneless pork chops (1/2" thick)

1/4 cup light brown sugar

1/4 cup ketchup

2 tbsp light soy sauce

1/4 cup water

1 tsp minced garlic

1/2 tsp grounded black pepper

1/4 tsp salt 

1 tbsp cornflour mix with 2 tbsp water

Methods:

1. Add all ingredients (except pork chop and cornflour mixture) into the slow cooker.  Stir to combine.  Add pork chops.  Toss to coat with the sauce.  Cook on low for 3 1/2 hours.
2. After 3 1/2 hours add in the cornflour mixture.  Stir, cover and cook for another 1/2 hour.  
3. To serve with the flatbread, spoon out the pork chop onto a bowl, use two forks to shred the meat, spoon over some sauce to mix, then fill each flatbread with the meat.
4. It's time to sit back, relax and enjoy this 'Easy and Fast Flatbread served with Crockpot Pork Chops.'

These two recipes are adapted from:

1. Easy and Fast Flatbread - Omnivore's Cookbook
2. Crockpot Pork Chops - Donna Elick (The Slow Roaster Italian) - with slight adjustments.