PREP TIME: 5mins COOKING TIME: 30mins

Super quick(ish) and so delicious and chewy and they are vegan too!

INGREDIENTS
  • 250g white bread flour (plus extra for dusting)
  • 1/2 teaspoon  salt
  • 1/2 teaspoon dried yeast
  • 1 tablespoon olive oil
  • 150ml hand hot water
METHOD
  1. Put the flour into a large bowl and add the salt & yeast.
  2. Add the oil and the water and stir with the back of a wooden spoon or your hands to form a rough dough. The dough will feel slightly sticky.
  3. Turn out the dough onto a lightly floured work surface and knead for about 5 min or until the dough feels smooth and plump.
  4. Place the dough in a clean bowl and wrap tightly with plastic (use a eco one here). Leave your dough to rise slightly.
  5. Knock back the dough and divide into 8 pieces. Shape each ball into a ball. Flour the work surface and your rolling pin, roll each ball into a round(ish) about the width of a hardback cookbook cover (3mm)
  6. Use plenty of flour as the dough is quite sticky.
  7. Set a large frying pan over high heat. When its very hot, shake off any excess flour and carefully lay it in the hot pan. Let it sit for 1-2minutes, until the dough starts to bubble and puff in places.
  8. Look at the underside, if you can see dark patches forming, flip the flatbread over and cook on the other side. Wrap each flatbread in a cloth while you cook the rest.
  9. Trickle with olive oil or garlic butter and serve.

PREP TIME: 5mins COOKING TIME: 30mins

Super quick(ish) and so delicious and chewy and they are vegan too!

INGREDIENTS

  • 250g white bread flour (plus extra for dusting)
  • 1/2 teaspoon  salt
  • 1/2 teaspoon dried yeast
  • 1 tablespoon olive oil
  • 150ml hand hot water

METHOD

  1. Put the flour into a large bowl and add the salt & yeast.
  2. Add the oil and the water and stir with the back of a wooden spoon or your hands to form a rough dough. The dough will feel slightly sticky.
  3. Turn out the dough onto a lightly floured work surface and knead for about 5 min or until the dough feels smooth and plump.
  4. Place the dough in a clean bowl and wrap tightly with plastic (use a eco one here). Leave your dough to rise slightly.
  5. Knock back the dough and divide into 8 pieces. Shape each ball into a ball. Flour the work surface and your rolling pin, roll each ball into a round(ish) about the width of a hardback cookbook cover (3mm)
  6. Use plenty of flour as the dough is quite sticky.
  7. Set a large frying pan over high heat. When its very hot, shake off any excess flour and carefully lay it in the hot pan. Let it sit for 1-2minutes, until the dough starts to bubble and puff in places.
  8. Look at the underside, if you can see dark patches forming, flip the flatbread over and cook on the other side. Wrap each flatbread in a cloth while you cook the rest.
  9. Trickle with olive oil or garlic butter and serve.