Most commercially made flatbreads have some kind of dairy in them. Make your own, it's easy!
Flatbreads are very easy to make and are perfect for dipping in that Indian curry you have just made or for making a Turkish shawarma type wrap (delicious with falafel).
By making your own flatbreads, you know exactly what has gone into them and know they are allergy-safe and wholesome.
Ingredients (makes 12)
- 500g of plain all-purpose flour (plus more for kneading/rolling)
- 300ml of lukewarm water
- 2 tsp salt
- 4 tbsp olive oil
- Put the flour into a large mixing bowl along with the salt and mix well.
- Make a well in the centre and add the oil and half the water
- Start to combine the wet and dry ingredients with your hand. Add more water bit by bit until a dough is formed. Don’t worry about using all of the water, you might not need it (or you might need more, it depends on your dough)
- If the dough is too sticky, add a little more flour
- Knead the dough really well for 7-10 minutes. If it’s too sticky as you are kneading, just keep adding a handful of flour and continue kneading until you have a smooth, quite stretchy dough.
- Leave at room temperature for 2-3 hours (cover in cling film or a plastic bag)
- Divide into 12 equal pieces – the easiest way to do this is half the dough, then cut into thirds, then into thirds again.
- Shape into balls and leave to rest for 20 minutes at room temperature
- Floor your work surface and press the ball down onto it and roll out, turning and flipping it over until it’s quite thin. Repeat with the other balls and stack on top of each other separated with greaseproof paper or kitchen towels.
- Heat a frying pan (hottest setting on your hob), cook each flatbread one at a time. Wait until the flatbread starts to bubble up in several places (double check the underneath is browned) then flip over and cook on the other side.
- Hey presto – deliciously easy flatbreads!