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
- Place the flour in a large bowl together with the yeast, salt and sugar (making sure the yeast is separate from the other ingredients).
- Rub in the butter.
- Combine with the water and bring together into a rough dough – you may need more or less than that stated.
- Tip out onto a lightly oiled surface and knead the dough for about 5 minutes until you have smooth dough.
- 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.
- Divide the dough into 6 balls, then roll out each ball into a round about 20cm in diameter.
- 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.