The starting point for making these flatbreads is that I have so much self-raising wholemeal flour in stock. Also I was craving some bread to have with my shakshuka brunch this morning and as I rarely buy supermarket bread as it is ultra processed (and I’m out of the habit of making my own sourdough bread) I wanted to rustle up something quickly.
These quantities are enough for two people so increase the ingredients as necessary.
Ingredients
- 125g wholemeal self-raising flour
- Dessert spoon of olive oil
- 70ml warm water
- Large pinch of salt
Method
- Put the flour, salt, oil and water into a mixing bowl and stir with a wooden spoon until you have a rough dough.
- Knead for a few minutes on a floured surface then put back in the bowl, cover with a damp cloth and leave for 30 minutes.
- Lightly flour the work surface, cut the dough into three equal pieces and roll into balls.
- While you are heating a dry frying pan, roll out the first piece of dough until quite thin.
- Dry fry in the pan for about two minutes on each side, remove and keep warm, then repeat with the remaining dough.
If you prefer you can keep the dough thicker (pitta bread style). I’ve experimented with different textures here.
Cheap, fresh and easy 