Easy Flatbreads
Easy flatbreads – these easy tortilla style flatbreads are naturally vegan, quick and simple to make with a few storecupboard ingredients and don’t use any yeast! They are soft and delicious and perfect for making wraps or for scooping up hummus.
Servings 8 flatbreads
Ingredients
- 500 g (4 cups) white bread flour (or plain (all-purpose) flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 60 ml (¼ cup) olive oil (or sunflower/vegetable/canola)
- 300 ml (1 ¼ cups) lukewarm water
- oil for greasing
Instructions
- Place the flour in a large bowl and stir in the baking powder and salt.
- Add the oil and most of the water. Mix, gradually adding the rest of the water until you have picked up all of the flour and formed a rough dough. You may not need to add all of the water.
- Turn the dough out onto an unfloured surface and knead for about 5 minutes until it is smooth and elastic and has formed a smooth skin. It should be slightly sticky at first but become less so as you knead. If it is still too sticky you can add a little bit more flour as needed.
- Cover the dough with a clean tea towel and set aside to rest for 15 minutes.
- Divide the dough into 8 even pieces (I use a scale for accuracy) and shape each piece into a ball.
- On a floured surface, roll one of the balls of dough out into a thin round about 20-22cm (8in) wide. Keep the other balls of dough covered with the tea towel to prevent them from drying out.
- Place a large, heavy bottomed frying pan over a medium-high heat and brush it with a little oil.
- Once the pan is hot, flip the round into the pan and cook for about 1-2 minutes until the underside is browned in spots. The bread should puff up as it cooks.
- Flip the bread over and cook for about another minute until that side is browned as well. Press down on it gently with a spatula if it puffs up too much to cook evenly.
- Repeat with the rest of the balls of dough, oiling the pan as needed. With practice you will be able to get into a system of rolling one flatbread out while the previous one cooks.
- Once cool keep the flatbreads well wrapped to prevent them from going stale.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Heating the pan to the right temperature can be tricky. Too low and the flatbreads will take too long to cook and may become dry; too high and the outsides will become burnt and crispy. It may take you a flatbread or two before you hit the sweet spot. They should take 1-2 minutes per side and you may need to adjust the heat every now and again.