|Easy to make flatbreads|
One of the farms near us had their Open Farm Sunday just a few weeks ago and they had lots of things to learn about and lots of things to try. I helped to milk cows, learnt about pollination and bees and even got to do some cookery.
We made some flatbreads and they were so easy to do. They gave me a copy of the recipe and the very next day we made some more at home.
Since then we cook these really often because they are so simple to make and they taste so great.
If you roll them out really thin, then they are like wraps and you can put all sorts of fillings inside, roll them up and eat them.
This recipe is enough to make 6 flatbreads. But be warned - they taste so good that you'll need to make more so we have been doubling and even quadroupling the recipe to make more.
60ml handhot water (boil some water and then add a little cold water)
1 tsp honey
1 tsp yeast (1 sachet of easy-blend dried yeast seems to be the perfect amount)
50g white bread flour
50g plain white flour
You can add some dried or fresh herbs or spices, or 2 tsp cinnamon sugar to the flour before mixing the dough.
1. dissolve 1 tsp honey into 60ml hand-hot water. Then stir in the yeast.
2. Weigh the flours and put into a mixing bowl. Add a pinch of salt.
3. Pour the yeast and water mix into the bowl of flour and mix to form a dough.
4. Knead the dough for around 5 minutes. Tear it into 6 equal sized pieces.
5. Lightly flour the worktop and a rolling pin and roll each piece of dough into a very thin flatbread.
6. Heat a heavy-based pan (we used a griddle pan and a frying pan and they turned out fine) and cook the flatbreads, one at a time, for about a minute on each side.
What I found amazing was that the dough is not a sticky dough so you can roll the flatbreads really thin without it getting stuck everywhere. Also they cook so quickly and don't need any oil at all. Just be careful using a hot pan and it gets very very hot!
I have called it 'Can't live without flatbread recipe' because now we have tried it, we can't live without it and keep making them every few days.
Recipe courtesy of Commonwork.