Flatbreads

Nutrition and extra info

  • Vegetarian
  • Nutrition: per flatbread

  • kcal204
  • fat9g
  • saturates1g
  • carbs26g
  • sugars0g
  • fibre3g
  • protein4g
  • salt1g
  • Ingredients
  • Method
  • Ingredients

  • 110g self-raising flour, plus extra for dusting
  • 110g plain wholemeal flour or atta flour
  • 3 tbsp rapeseed oil, plus extra for the bowl

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • small knob of butter, melted

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • Method

    1. Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water. 

    2. Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.

    3. Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.

    4. Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough. 

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