Flatbreads

Makes approx. 10 flatbreads 

  • 400g flour (plain or wholemeal) 
  • ¼ teaspoon salt
  • 100ml warm water
  • 2 tablespoons oil (olive, sunflower or vegetable), plus extra for cooking
  1. Put the flour and salt in a large bowl and pour the water in slowly.
  2. Mix the water and flour mixture together using a spoon or a finger.
  3. Add the oil and knead the dough for five minutes in a bowl or on a clean, floured surface. You are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water.
  4. Divide the dough into equal sized balls.
  5. On a clean surface, roll each ball of dough into a circle using a rolling pin. If you pick up the flatbread and move it around often you know it hasn’t stuck. Don’t worry if they aren’t perfect circles.
  6. Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on each side – it should puff up a little. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.

You can freeze the flatbreads to use another day. Either before they are cooked (you will need to put greaseproof paper between each one so they don’t stick. Cook them from frozen as above – they will take a few minutes more.

Or after they are cooked. Take them out about half an hour before you want to use them and reheat them briefly in a frying pan or microwave oven.

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