Could this be the most useful recipe ever? Â These flatbreads certainly have the power to transform and are quite delicious. Â I am not a huge fan of those frisbee like flatbreads or tortillas available in most shops. Â Flimmy flammy in texture, always rather chewy and disappointing – definitely the single reason I never buy filled wraps. Â If you are lucky enough to live near a Middle Eastern shop you will probably be able to lay your hands on top notch authentic flatbreads which are an absolute treat. Â Failing that, make these – they are utterly delicious, soft and pliable, completely moreish – perfect to step in when you may need a pita, wrap or bread roll.
Fajitas in these flatbreads are sensational, try Camp Fajitas, (July 2016) or the Lamb Meatballs (October 2012). Â Wrap one around a sausage with slow cooked onions or Firecracker Red Cabbage (November 2013) for a Bonfire night treat. Â If I want to serve these alongside a curry, say the Prawn Curry (November 2012) I will add a scattering of nigella/black onion seeds when rolling out for that naan bread vibe. Â Use them to dip into hummus or any other dips, Cannellini Bean, Parsley and Lemon dip, (April 2015) or with leftover chilli to fashion an unconventional burrito. Â If serving them simply torn to go with a stew or dips then roll in whatever you like, finely chopped rosemary or thyme, a sprinkle of oregano, chilli flakes or cumin seeds…. Customise them at your will.
I have tried many, many different recipes for flatbreads and still love those made with a yeast risen dough but these are the ones to turn to in a hurry. Â I always have yogurt in the fridge and flour in the cupboard – these are super quick, just the mixing of a few ingredients, rolling out and cooking in a hot pan. Â Life changing.
Quick and Easy Flatbreads
As you can imagine these are at their best when just cooked – this shouldn’t be a problem as they are so good they often don’t make it to the table in our house. Â If you want to make ahead I recommend you mix the dough whenever it suits and then wrap in clingfilm until you are ready to cook the flatbreads. Â I often put the dough together in Â the morning when I have 5 spare minutes ready to whip up the flatbreads later in the day but it will happily sit in the fridge for day if that suits you better. Â I’ve used most kinds of yogurt and they all work, earlier this week I used a mix of both Greek and natural because I wanted to finish one pot before I opened the other and the flatbreads were perfect. Â You may need a drop more yogurt or a sprinkle more flour sometimes as flours can behave differently but 200/200 is usually right. Â I can’t recommend them highly enough!
200g self-raising flour
Large pinch of fine salt
1/2 teaspoon baking powder
1 tablespoon olive oil, plus a little extra for brushing the flatbreads for cooking
200g yogurt, any kind will do, I’ve used both Greek and regular natural yogurt or even a mix (see introduction).
Sea salt (optional)
Mix the flour, salt, baking powder, oil and yogurt to a dough. Â Form into a ball, flatten and divide into 6 (or 4 if you want larger flatbreads). Â Roll these out on a floured surface until the size of a side plate (now is the time to add any flavourings such as nigella seeds – see introduction). Â Heat a frying pan over a medium heat, brush one side of the flatbread and put it oiled side down in the pan, cook for a few minutes until turning golden then brush the uppermost side with oil and turn to cook that side. Â This whole process with take a matter of minutes. Â Repeat with the remaining dough. Â Sprinkle with a little salt when warm but I warn you this makes them irresistable…. Â Makes 6.