3-Ingredient Flatbreads
Directions
- 1Combine both flours and ½ tsp salt with 175ml of warm water and 1 tbsp of olive oil in a large bowl.
- 2Combine both flours and ½ tsp salt with 175ml of warm water and 1 tbsp of olive oil in a large bowl.
- 3Combine both flours and ½ tsp salt with 175ml of warm water and 1 tbsp of olive oil in a large bowl.
- 4Knead for a couple of minutes until smooth and elastic. If it’s too wet and sticky, dust with more flour.
- 5Knead for a couple of minutes until smooth and elastic. If it’s too wet and sticky, dust with more flour.
- 6Knead for a couple of minutes until smooth and elastic. If it’s too wet and sticky, dust with more flour.
- 7Divide the dough into 6 equal pieces (about 80g each) and form them into balls.
- 8Divide the dough into 6 equal pieces (about 80g each) and form them into balls.
- 9Divide the dough into 6 equal pieces (about 80g each) and form them into balls.
- 10Allow them to rest for 5 mins.
- 11Allow them to rest for 5 mins.
- 12Allow them to rest for 5 mins.
- 13Dust the work surface and a rolling pin with flour. Squash the balls into fat discs and roll them out thinly into rough circles.
- 14Dust the work surface and a rolling pin with flour. Squash the balls into fat discs and roll them out thinly into rough circles.
- 15Dust the work surface and a rolling pin with flour. Squash the balls into fat discs and roll them out thinly into rough circles.
- 16Heat a frying pan on the hob on a full heat. Cook one flatbread at a time for about 30 seconds each side until puffed up and slightly browned.
- 17Heat a frying pan on the hob on a full heat. Cook one flatbread at a time for about 30 seconds each side until puffed up and slightly browned.
- 18Heat a frying pan on the hob on a full heat. Cook one flatbread at a time for about 30 seconds each side until puffed up and slightly browned.
- 19If using gas, run the cooked flatbread across the open flame a few times for extra charring.
- 20If using gas, run the cooked flatbread across the open flame a few times for extra charring.
- 21If using gas, run the cooked flatbread across the open flame a few times for extra charring.
Ingredients
- 200 g strong white bread flour
- 200 g strong white bread flour
- 200 g strong white bread flour
- 100 g wholemeal bread flour
- 100 g wholemeal bread flour
- 100 g wholemeal bread flour
- 0.5 tsp fine sea salt
- 0.5 tsp fine sea salt
- 0.5 tsp fine sea salt
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 175 ml warm water
- 175 ml warm water
- 175 ml warm water
Equipment
large bowlrolling pinfrying pan