- Preparation and cooking time
- plus 30 mins proving
- Serves 6
- 110g self-raising flour , plus extra for dusting
- 110g plain wholemeal flour or atta flour
- 3 tbsp rapeseed oil , plus extra for the bowl
- small knob of butter , melted
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.