Basic Flatbread is a modern British recipe for a classic fried flatbread made of flour, salt, oil and water. The full recipe is presented here and I hope you enjoy this classic British version of: Basic Flatbread.
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Ingredients:
200g plain or wholemeal flour
¼ tsp salt
100ml warm water
2 tbsp oil (olive, sunflower, melted ghee or vegetable), plus extra for cooking
Method:
Sift together the flour and salt in a large bowl and trickle on the water bit by bit.
Mix together the water and flour until everything comes together as a dough. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Now knead the dough for 5 minutes, until elastic.
You can cook the breads straight away or leave the dough to rest for about 30 minutes.
To cook: Divide the dough into 4-6 pieces (depending on the number and size of flatbreads you want to make). On a clean surface, roll each ball of dough one at a time using a rolling pin.. If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.)
Heat a large frying pan over medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side.
The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until all the others are cooked.
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