Over on Dairy Free Daisy I shared my recipe for super simple flatbreads. I’ve since shared the recipe on my Instagram Stories and had a few people message to say they enjoyed making them. So, I thought I’d share the recipe here on PGT.
These flatbreads are so simple and quick to make. We often make them last-minute to go with a curry or in more recent times, we’ve made a batch when we haven’t been able to find bread in the supermarkets.
You can make the dough, split it into balls and keep them in the fridge for a couple of days or even freeze them.
This is one of those recipes that you can really get creative with. You can make these breads plain, with chillis, fresh herbs or use my favourite spice mix, Za’atar.
Za’atar is sold in most supermarkets. There are variations of it but I know it to consist of toasted sesame seeds, sumac, thyme and marjoram. It’s SO GOOD, you have to try it!
Here is my flatbread recipe, let me know if you give them a try.
2 cups of flour
Pinch of salt
120ml warm water
Splash of olive oil
A generous sprinkle of Za’atar or your favourite fresh/dried herbs
Makes 10 small flat breads.
Start by adding 2 cups of flour, a pinch of salt and your chosen herbs into a mixing bowl. Za’atar is my personal favourite mix to add into these breads but fresh chillies or dry coriander work well too. If you prefer to keep them plain then of course, do that.
Next you need to make a well in the middle of your mix and slowly add in the water and oil while mixing. Make sure you do this slowly, you don’t need to use all the water.
Once you’ve combined the ingredients move your dough onto a floured surface and knead for 5 minutes.
If you have time, leave the dough to rest for 10 minutes.
Now it’s time to split the dough into small balls and roll them out. The thinner the better.
Heat your frying pan, spritz with oil and heat each flat bread for a minute or two on each side.
Use them to scoop up curry, wrap them around falafels or just dip into hummus.
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