How to make flatbread
Are you ready to make your own flatbreads? Flour and water can be scary sometimes but I promise this flatbread recipe is foolproof and by the end you’ll know how to make flatbread with your eyes closed.
There are many many many things I love about flatbreads and this recipe but what I love most is how versatile it is. This recipe is actually the same as my pizza dough recipe!
In cooking ‘purist’ terms, it’s not technically a flatbread because it contains yeast. But I’m not fussed about that.
The day I tried to make pizza dough for the first time was the best day ever because I realised that dough wasn’t scary, kneading dough really just meant to apply pressure and stretch it and I learnt that I could make pizza that was more delicious than most of the pizza places in my area (actually all of them, PS: still love going out for pizza).
The day I figure out that my pizza dough could also be my flatbread dough…. well, that was a wonderful day.
Watch the video recipe for some extra tips or follow the recipe and instructions below the video.
How to make flatbread
Are you ready to make your own flatbreads? Flour and water can be scary sometimes but I promise this flatbread recipe is foolproof and by the end you'll know how to make flatbread with your eyes closed.
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Servings: 8 breads
Ingredients
- 300 mL – 350mL warm water
- 2 tsp dry yeast
- 1 tbsp coconut sugar
- 450 g flour I use spelt - which may require a bit more water
- 1 tbsp sea salt flakes
- 2 tbsp olive oil
Instructions
- Add water, yeast, sugar and 1 tbsp flour to a jar. Mix well and leave to activate for 5-10 minutes.
- Add flour and salt to bowl. Mix to combine.
- Make a well in the centre and slowly pour water mixture into the bowl with the flour. Gently mix to combine until a stiff dough forms.
- Place on a floured surface and knead dough for around 5 minutes until it’s shiny and bounces back when you press it.
- Rub some olive oil around the bowl (so dough doesn’t stick while resting) and cover with cling wrap.
- Leave to rise in a warm spot for minimum 30 minutes.
- Dough will double in size. Remove dough from bowl and place on floured surface. Chop dough into 8 balls.
- Roll out each ball and use a rolling pin into the size of side plate.
- Heat a pan on medium heat, add 1/2 tbsp oil.
- Place one bread into pan and cook for around 2 minutes each side until moderately browned, then flip and cook again. Continue until you’ve cooked all the breads you need.
- Store leftover cooked bread in fridge for a few days and reheat gently when ready to eat.
- Store dough in freezer for future flatbread requirements.
Tried this recipe?Mention @lunchladylou or tag #lunchladylou!
