These flatbreads are easy to make and are a great accompaniment to many dishes.
They are also a great time saver, as no yeast or proving time is required. You do not even have to waste time heating the oven, as they are created in a skillet or frying pan.
Great starter recipe for anyone wanting to try their hand at breadmaking, so why not give it a go?
Approximately* 200 grams flour (I used bread flour, but you can use any flour you have available)
A handful of fresh herbs; Thyme & Rosemary work well. (If you are using dry herbs use around a tablespoon of them)
A pinch of salt
A tablespoon of oil (I used Rapeseed oil)
Tepid water – just enough to form a dough
*The measurements here are listed as approximate, because quantities can vary depending on what type of flour you are using. I usually start with 200 grams of flour then adjust accordingly as I start to form a dough. If the dough is too wet/sticky I add more flour; if too dry I add more water/oil. You need the dough to be a workable consistency to enable you to roll it out.
- Wash and finely chop your herbs.
- Add flour, salt, the oil and the herbs to a mixing bowl and slowly add tepid water until you can work the ingredients into a dough.
- Divide your mixture into 4 equal parts.
- Lightly flour your surface and roll out each flatbread thinly.
- Heat your skillet or non-stick frying pan to a high temperature, then reduce to heat to a medium heat just before adding your flatbread.
- Cook each flatbread individually until golden brown on both sides