(makes 4)
Bread is one of the oldest recipes known to man and so at times like this, I’m all for keeping matters simple. This recipe is completely versatile and you can use chickpea flour, self-raising flour, rice flour, Khorasun flour, rye flour, spelt flour, buckwheat flour and wholewheat flour to make these simple breads and you can add it any spices, seasonings, herbs or dried herbs that you like to enhance the flavour and make them interesting. And, the best part, you don’t need yeast and you don’t need to rest the dough so they are quick, easy and ready to go! They are perfect for breakfast, lunch and dinner... with curries, dips, cheese, stews, kebabs, cold meats, soups AND, add cinnamon sugar or chocolate chips to them to make them sweet!
Ingredients
175g plain flour
100ml milk (or water if that’s all you have)
30g butter, melted (or 30ml of oil)
A few pinches of salt and some pepper
Additional ideas
1 heaped teaspoon of dried herbs
1 heaped teaspoon of garlic granules
1 teaspoon of freshly milled pepper
1 teaspoon of pul biber chilli flakes
1/2 teaspoon of chilli flakes
1 teaspoon of cumin/fennel seeds
One Final Indulgence
Brushing each cooked side with butter is a perfect way to make them that little bit more special.... But only if you have any!
Method
Preheat a pan over a medium to high heat.
Mix all the ingredients for the flatbread in a bowl, season with salt and pepper and any additional seasonings of your choice and once the dough comes away from the bowl, remove and place on a clean surface.
Divide the dough into 4 equal portions, dust the clean surface with flour and using a rolling pin (or even a roll of cling film or just your hands) roll the dough into roughly a 6 inch circle. Repeat until all 4 flatbreads are done and place the first one into the pan and cook for 2-3 minutes each side (check the underside to ensure you don’t burn it) until there are lots of lovely dark spots and the dough is cooked through.
**optional** brush each side with a little extra butter and serve immediately.