Foolproof flatbreads

We love making flatbreads as they’re so versatile. Serve with curry as a naan substitute, wrap around a tasty filling or dip into a spicy breakfast shakshuka. In the event you have any leftover, these do heat up well the next day too.

Foolproof flatbreads – Ingredients

  • 250g white, strong bread flour
  • 5g instant yeast
  • 5g fine sea salt
  • 10g caster sugar
  • 20g butter, cubed
  • Approx 140-160ml warm water

Foolproof flatbreads – Method

  1. Place the flour in a large bowl together with the yeast, salt and sugar (making sure the yeast is separate from the other ingredients).
  2. Rub in the butter.
  3. Combine with the water and bring together into a rough dough – you may need more or less than that stated.
  4. Tip out onto a lightly oiled surface and knead the dough for about 5 minutes until you have smooth dough.
  5. Place in a lightly oiled bowl, cover with a tea towel and pop in a warm place for about 1-1.5 hours until doubled in size.
  6. Divide the dough into 6 balls, then roll out each ball into a round about 20cm in diameter.
  7. Heat up a non stick pan and cook the flatbreads for about 1-2 mins on each side. Pop onto one side of a (clean) tea towel and brush with a little melted butter. Cover with the other side of the tea towel and then get on with cooking the others.

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