Homemade flatbreads are so easy and so much better than shop bought ones. Make them once and you’ll never buy them again.
- 300g strong white bread flour (use 500g if you want 100% white flatbreads)
- 200g strong whole meal flour
- 1 level teaspoon of dried yeast (4g)
- 5g salt
- 2 tbsp. olive oil for oiling your hands and surface for initial knead
- 375ml water at room temperature.
- Extra bead flour for rolling
- 1 tbsp olive oil
- 1 tbsp mixed whole small seeds (sesame, nigella, cumin, coriander etc)
- Put the flour, salt and yeast in a big mixing bowl and add the water.
- Give the ingredients a good mix to combine. After a minute or so of mixing, the dough should be cohesive but will still feel wet ands sticky. Don’t add more flour.
- Place a damp cloth over the bowl and leave for an hour or so until almost doubled in size.
- When ready, turn the dough out onto the lightly oiled surface and knead it gently with lightly oiled hands for a minute.
- Preheat the oven 220º
- Cut the dough into 10 pieces and on a well-floured surface use a rolling pin to roll out each dough ball into ovals about 4mm thick, or whatever shape is easiest for you.
- Place the flatbreads on a flat, oiled baking tray (or a baking hot pizza stone) and lightly oil the tops, then sprinkle with whatever seeds you are using.
- Bake on the top shelf for about 5-8 minutes, until bubbled up and coloured, but not completely crisp.
* These flatbreads can also be cooked in a dry frying pan. Heat the pan over a moderate heat till not quite smoking. Add the flatbread, brush the top with oil and sprinkle with whatever seeds you are using. When puffed up and speckled with brown flip over and finish cooking the seeded side, watching the seeds don’t burn.