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Flatbreads in stack on plate

Flatbreads

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins proving
  • Easy
  • Serves 6

Make our easiest ever flatbread recipe with just a handful of ingredients. They’re perfect for mopping up a warming curry or saucy shakshuka

  • Vegetarian
Nutrition: per flatbread
NutrientUnit
kcal204
fat9g
saturates1g
carbs26g
sugars0g
fibre3g
protein4g
salt1g
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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
  • small knob of butter , melted

Method

  • 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. 

Goes well with

Recipe from Good Food magazine, March 2020

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A star rating of 4.3 out of 5.12 ratings
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