Flatbreads
Those of you who have been following me on social media will have seen plenty of these flatbreads on my table this summer. They are such a wonderful, versatile addition to so many meals, and we’ve become firm fans in our house. So, here you go, by popular demand. I do hope you’ll like them if you make them.
Flatbreads
2019-09-16 10:11:35
Yields 8
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
99g
Yields
8
Amount Per Serving
Calories 271
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 44g
15%
Dietary Fiber 7g
27%
Sugars 4g
Protein 9g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 500g plain or spelt flour
- 1 large pinch sea salt
- 240-250ml water
- 4 tbsp olive oil
Instructions
- Place the flour and salt in a bowl and stir to distribute the salt. Add the water and oil and stir to combine. Fold and knead the dough until all the dry flour is incorporated. Once the dough is brought together, knead the dough for 5 minutes until smooth. Leave to rest for a minimum of 10 minutes.
- Once the dough is rested – leave it for longer if you have more time – and divide into 8 balls. Heat a good non-stick pan over a high heat. Roll out until around 5mm thick – you might not need flour, but use a little if the dough is sticking to the surface or rolling pin. Do this one at a time.
- Roll and cook the flatbreads one by one in the hot pan. Cook until lightly browned, tuning the flatbreads half way through. They may puff as they cook. The pan needs to be hot, but not too hot so they burn. You may find the pan needs turning down once you’ve cooked one or to flatbreads. Alternatively, they could be cooked on the barbeque.
- Serve warm or cold, but allow to cool on a wire rack so that they don’t soften. These flatbreads keep for a day if stored in a sealed bag or container once cool. They freeze well. They’re delicious served with salads, stews, soups and curries, instead of a naan.
Charlotte Pike https://www.charlottepike.co.uk/
