Bread makes my soul happy, seriously. Everything from pitta bread to a spelt loaf, I bloody love it. You can imagine how heart broken I was when I was diagnosed with a wheat intolerance. Now supermarkets are great at offering gluten free breads, rolls, even wraps but they can be super expensive. So to the kitchen!! Here’s my foolproof flatbread recipe.
What you need:
2 cups self raising flour
Pinch of salt
3/4 cup water
1/4 cup of non-dairy milk
2 tablespoons olive oil
Flour for worktop
Olive oil for frying
Grab yourself two mixing bowls, in the first you need to mix together the flour and salt. I always use Doves Farm flours, they are blended to perfection and always work for me. In the other bowl add the water, milk and oil, whisk together until it goes a strange colour (I mean milk and water is never going to look good). Slowly add the wet mix into the flour, keep stirring with a wooden spoon, it’ll quickly turn into a dough that looks like a bread dough. If it’s too dry, add cold water by the tablespoon and if the dough is too wet sprinkle more flour in until it comes together, it’s easier to start using your hands here.
Grab yourself a frying pan, the heavier the better. Start heating it up. Sprinkle some flour on your clean work top and start splitting your dough into handfuls (the mix makes 4-5 depending on the size of the flatbreads you’re making). Work the first handful of dough in your hand, kneed it for a minute or so then press it out onto the floured sideboard until it is nice and round, you want to aim for the flatbread to be just under a centimetre thick and even. Now grab a pastry brush and brush olive oil over the whole flatbread, plop it oil side down into the frying pan. The flatbread with toast, it only needs about a minute on the first side. When the first side of the flatbread is pretty much toasted, start oiling the top, then flip. Repeat until you’ve used all of your dough.
Like with pancakes and slices of cakes, the first one is always the worst one!
As you can see, they do get better, smoother, lovely and round. Now I think these will last in a bread bin for a couple of days, they’re so tasty that I don’t think they’ll be hanging around for too long.
Now the important bit, what to eat with them? I was up at the crack of down on Saturday for no reason so I made myself a good old scrambled tofu only I fried a couple of mushrooms first and added in a handful of shredded kale with the stock. Boom! Brunch.