• David Hall

Flatbreads

Updated: Feb 7

Who doesn't love a flatbread? Brilliant to wrap up something for your lunch or for mopping up a good curry, they are incredibly simple to make and far better than anything shop bought.


The key is to eat them fresh and warm before they turn crispy. You can make a batch in advance, sprinkle or spray them with a little water, wrap them in a clean tea towel then warm in a low oven. But I prefer to eat them hot from the pan and believe me, they don't hang around too long in our family.

Give them a go. You will find that you turn to this recipe quite often in preference to plastic-wrapped commercial breads.


Ingredients - makes 10

300g plain flour

1 tsp salt

150ml warm water

2 tbsp olive oil


1 - In a large mixing bowl, tip in the flour and salt. Mix the oil with the water then tip in and mix with a wooden spoon. If it is too dry, add a little more water. Too sticky, more flour.

2 - Either tip onto a floured surface and knead for a few minutes. Put back in the bowl and rest for 10 minutes.

3 - Cut the dough into 10 equal pieces. Heat up a non-stick frying pan on high (I have an old frying pan especially for making breads in). Roll out the dough quite thin and place into the pan; it will bubble up quite quickly. Using tongs, turn the bread and cook the other side. You want to it to be charred.

4 - Once cooked, wrap in a clean tea towel and cook the rest, piling up and wrapping each time. Serve immediately.

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