Flatbreads (dairy-free)

AuthorHungry PandaCategoryDifficultyBeginner

Yields12 Servings
Prep Time3 hrsCook Time25 minsTotal Time3 hrs 25 mins

 500 g plain all-purpose flour (plus more for kneading/rolling)
 300 ml lukewarm water
 2 tsp salt
 4 tbsp olive oil

1

Put the flour into a large mixing bowl along with the salt and mix well.

2

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

3

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)

4

If the dough is too sticky, add a little more flour

5

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.

6

Leave at room temperature for 2-3 hours (cover in cling film or a plastic bag)

7

Divide into 12 equal pieces – the easiest way to do this is half the dough, then cut into thirds, then into thirds again.

8

Shape into balls and leave to rest for 20 minutes at room temperature

9

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.

10

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.

11

Hey presto – deliciously easy flatbreads!

Ingredients

 500 g plain all-purpose flour (plus more for kneading/rolling)
 300 ml lukewarm water
 2 tsp salt
 4 tbsp olive oil

Directions

1

Put the flour into a large mixing bowl along with the salt and mix well.

2

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

3

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)

4

If the dough is too sticky, add a little more flour

5

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.

6

Leave at room temperature for 2-3 hours (cover in cling film or a plastic bag)

7

Divide into 12 equal pieces – the easiest way to do this is half the dough, then cut into thirds, then into thirds again.

8

Shape into balls and leave to rest for 20 minutes at room temperature

9

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.

10

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.

11

Hey presto – deliciously easy flatbreads!

Flatbreads (dairy-free)