As you might remember, I’m a bit of a bread purist. Thanks to the fact wheat blows me up like a four month pregnancy I try to eat only bread I’ve made myself, figuring that at least I’ll know every ingredient that’s gone into my delicious-tasting nemesis.
Or, you know, extortionately-priced Gail’s Sourdough. Cos if you’re paying 4 quid for a loaf of bread surely it’s good for you?
Our favourite recipe at present is the lowly easy flatbread recipe.
A flexible food, the flatbread can be modified for all manner of situations: we eat ours as wraps for lunch, to scoop up dips or in place of naan bread.
It’s such an easy flatbread recipe to throw together and the dough lasts for about 5 days in the fridge, making it the perfect thing to whip out and cook up fresh for those meals when you need something a little extra.
Plus, for those a little shy of wheat like myself, you’ll be eating a lot less than your two usual sandwich slices in one of these rounds of loveliness.
The next time you’re making a sandwich try this easy flatbread recipe: it takes 5 minutes to whip up the dough and the same to cook, and I promise it tastes MILES better.
Makes around 6-8
- 300 g plain flour
- Pinch salt
- 50 g butter
- 170 ml milk
- Melt your butter gently in a pan on the hob. Stir in the milk.
- Mix together your flour and salt. Add the butter/milk mix and stir well until a ball of dough is formed.
- Knead your dough well for a couple of minutes until soft and pliable. Leave for 30 minutes to stand (this is not necessary but means the dough is slightly easier to work with)
- Flour a clean side of worktop and roll a small amount of the dough between your hands - a little larger than a golf ball.
- Heat a dessertspoon of oil (I use olive) and a small knob of butter in a large heavy-bottomed frying pan on a medium heat.
- Roll out the dough with a rolling pin until nice and thin, almost as thin as a store-bought wrap. Leave thicker for a more naan-esque bread.
- Transfer to your pan and cook until golden and bubbly on top, about 4 minutes on each side.
- If you're cooking a batch, transfer on a plate covered in foil to an oven heated to 100 degrees c so they stay delicious and warm
I usually use my flatbreads as a base for all kinds of salads, but recently ate them with slow cooked lamb shoulder, pomegranate and garlic minted yoghurt (YUM!) as well as lamb kebabs with pickled onion and more yoghurt. They’re also great with a chicken caesar salad or as a crispy bread to dip in hummus.