Flatbreads are quite possibly the easiest, quickest and cheapest forms of bread out there. 10 minutes from bowl to plate and seriously tasty. I researched lots of different recipes before attempting my own, and I realised I wanted to create the easiest, yet tastiest flatbreads I could with limited ingredients. These only have plain flour, oil, salt and water in, and if you are really low on ingredients, you can leave out the oil! They’re easy because you can use plain flour, the dough is certainly more pliable because of this (less gluten in the flour) so you have to be very careful with the amount of water you use, but this makes them so easy to roll out. They might not be traditional as they are without yoghurt, but this makes them really cheap to produce. You can use them for anything. As a snack to dip into hummus, a wrap, a naan substitute, whatever you fancy! The final thing that makes these so great is that they are so easy to flavour- I’ve made garlic ones in the past and I am going to play about with tomato ones too.
Equipment:
- Bowl
- Knife
- Frying pan
- Tongs/ fish slice
- Rolling pin
- Measuring jug
Ingredients:
- 75g plain flour
- 20ml water
- 1 tsp oil
- Half tsp salt
Method:
- Add salt and flour together in the bowl and mix well.
- In the jug, measure 20ml water and add the oil into the jug as well (this helps oil distribution)
- Slowly pour into the bowl, using the knife to mix into a dough (you should know when you have enough liquid as the mixture will come together).
- Knead for a minute and roll out (you might need some flour for the surface and rolling pin) you want to roll the dough out until it is the size of the bottom of your pan.
- Spray the pan with oil and place in the dough. Keep turning the bread when the dough can move freely in the pan and the surface is hard.
- The flatbread will be ready when brown spots appear and is toasted to the level you want
Recipe notes:
- If you would like to use these as a wrap, cook for less time so the flatbreads retain their softness. If you want a crispier bread cook for longer!
- If you use plain flour the dough is a lot softer because of the lack of gluten, take this into account when adding liquid as the flour absorbs the liquid quicker and it’s much easier to turn the dough into slurry (believe me!)