I’m loving trying new things in the kitchen at the moment, and with a bit of spare time on my hands, I’m learning to make all sorts of carby staples from scratch. The latest? Flatbreads. Inspired by a Bon Appetit brunch pic I saw on Instagram. Now, I’d heard from loads of people that flatbreads are EASY but ’til now, it’s always been easier to just pop to the shop and get them, or you know, have something else. But the satisfaction you get from making them yourself is REAL, plus it’s always fun to try new stuff. And genuinely, I’m telling you with confidence now: they actually are pretty easy. Here’s how you make flatbreads from scratch which you can use to mop up all sorts of other tasty things from hummus to scrambled eggs, falafel, curries, you name it.
INGREDIENTS (makes 4-5 flatbreads)
250g plain flour
245g natural yoghurt
1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon sugar
Olive oil for frying
Mix all of your dry ingredients together in a bowl, then stir in the yoghurt.
On a floured surface, knead for a minute or two ’til you have a nice smooth dough, then cover and set aside for 15-20 minutes.
After the break, cut the dough into 4-5 balls, and roll each one out to roughly the size of a side plate (they definitely don’t need to be perfect).
With a frying pan on a medium heat, heat a glug of olive oil or some butter, and cook each flatbread separately, letting one side go brown and start to puff before you flip and do the other side.
Fold the cooked flatbread in half and keep warm in a clean tea towel ’til you’re ready to serve. Repeat with the rest of the dough, adding oil/ butter each time or they’ll burn.