A quick and easy recipe to make beautifully soft and beautifully simple flatbreads - perfect for when you don’t have time to wait around for yeast to do its job!Makes 8-10
500g Strong White Flour
4 level tsp Baking Powder
250ml Full Fat Milk
75ml Luke Warm Water
25ml Olive or Rapeseed Oil
(Note: you can substitute the milk for more water if desired, but the milk makes the flatbread softer.)
Place the flour, baking powder and salt in a mixing bowl, combine well to ensure the baking powder is evenly distributed.
Add the liquid ingredients and then use a spoon, or better still, your hands to incorporate before turning out onto a surface. Knead for 5 to 10 minutes until the dough is nice and stretchy.
Leave to rest for 30 minutes before dividing into 8 to10 equal(ish) sized balls. Roll out on a lightly oiled (not floured) surface. Gluten will try to spring back, so its worth doing a few at a time and then rolling again just before cooking.
Heat a heavy based pan for 5 minutes until smoking hot. Carefully place your bread in and cook until you start to see some bubbles forming before turning over to finish. Cook for 3 minutes on first side and then 1 minute on the other. Turn out onto a plate and cover with a clean tea towel before continuing with the rest of the batch. They can also be cooked over the bbq, simply by placing on the grill instead of a pan.
Served with grilled merguez, some mint yoghurt, sliced tomatoes and red onions - perfect bbq fayre!