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.
| Flatbreads |
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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.
Ingredients
- 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
Instructions
- 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.)
- Knead on a well-floured surface for five minutes until smooth and elastic, then cover with a large bowl and rest for 15 minutes.
- Roll into a sausage shape, then slice into 8 portions.
- Roll out to 3mm thickness on the floured surface.
- Shake off excess dough, then lay in a non-stick pan on a medium-to-hot temperature.
- 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.
- Serve warm.
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