What isn’t to love about a flatbread? Sturdy enough to hold your favourite fillings, but not quite as stodgy as some bread. They’re the perfect sandwich alternative. But that’s not it. I also enjoy these flatbread instead of tortilla wraps and pittas, or alongside crudités and hummus, the possibilities are endless.
As well as being super easy and oh-so-satisfying, you can also use your favourite flour. I love spelt because of its slightly nutty taste, but I also like wholemeal flour, or if you’re looking for a lighter coloured, smooth textured bread then plain flour also works. I can imagine buckwheat would be great or your trusty gluten free blend.
There are so many directions you can lead these flatbreads in to compliment a cuisine or meal. Alongside creamy Indian dahls, Mexican chillis, even Italian Caponata – you can add any herbs or spices to the batter to turn one simple recipe into a multitude of different breads.
100g spelt flour (I also like wholemeal flour), plus extra for dusting
½ tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp natural soya yoghurt
3-4 tbsp water
Salt and pepper
Optional: ½ tsp dried herbs of your choice e.g. oregano, basil, thyme
Optional: ¼ tsp spice e.g. turmeric, paprika, cumin
Combine the flour, baking powder, bicarbonate of soda, salt, pepper and any additional flavouring and mix in a large bowl.
Make a well in the centre, and add in the yogurt and water, stirring well until the mix comes together into a smooth dough. Add more water if the dough is too dry.
Tip onto a lightly floured surface and knead for a couple of minutes.
Place back into the bowl and cover with a damp tea towel. Leave to rest for 10mins.
Divide the dough into 4 pieces (or 2 for larger, thicker flatbreads) and shape into balls. Roll out on a lightly floured surface into circles about ½ cm thick, or thinner.
Heat a large non-stick frying pan, greasing it lightly with olive oil and place 1 circle of dough in the centre. Cook until bubbles start to form and it turns slightly brown underneath. Flip and cook on the other side for a couple of minutes. Transfer to a plate, keeping them warm in the oven is desired, and repeat with the other balls of dough.
These will keep for a couple of days, wrapped up tightly. To warm them back up, pop them in the oven at 160Fan/180*C for a couple of minutes.
Have you made my Easy Fluffy Flatbread? I would love to hear your thoughts or see your creations – please leave a comment below and/or tag me on Instagram, I’m @nourishing.amy and use the hashtag #nourishingamy.