Hat tip to Hugh Fearnley-Whittingstall for the basic recipe for these flatbreads. In fact, I think once you’ve tasted them you’ll never want to suffer supermarket pitas again!

The only part of the recipe that presents any real difficulty is that you need to dry-fry each individually  and giving them even 3 minutes each does take a little time. But they’re fairly low maintenance, so you can get on with a few other jobs at the same time.

#ratingval# from #reviews# reviews
Recipe Type: Side
Author: After Hugh Fearnley-Whittingstall
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Serves: 4-8
Serve with dips, such as hummus, salsa, broad bean dip, smoked mackerel paté, or use to wrap falafel, salad, etc., or even for fajitas.
  • 250g plain flour (I haven’t tried bread flour, but maybe I’ll have a go one day)
  • 1 tablespoon olive oil
  • 150ml warmish water
  • 1 teaspoon sea salt
  1. Sift flour into a mixing bowl and stir in the salt. Add the water and oil and mix to a dough. (Kenwood dough hook works fine.)
  2. Knead on a well-floured surface for five minutes until smooth and elastic, then cover with a large bowl and rest for 15 minutes.
  3. Roll into a sausage shape, then slice into 8 portions.
  4. Roll out to 3mm thickness on the floured surface.
  5. Shake off excess dough, then lay in a non-stick pan on a medium-to-hot temperature.
  6. When the dough starts to puff up (a minute or two) flip and cook the other side for another 30 seconds. Each side should develop brown patches.
  7. Serve warm.