Tuesday, November 23, 2010

Flippin' fast flat breads

Now, I know you're going to think I've lost the plot when I tell you that you should whip up a batch of flatbreads to mop up your next curry or wrap around that collocation of cold meats and salad bits lurking in your fridge. But really, you should. If I can do it while the Small Girl is doing her python impersonation (ie, entwining herself around my legs in an effort to be picked up because it's getting close to dinner time and what the hell, she just feels like it) and the Boy Wonder is getting a slew of work phone calls culminating in him putting on his superhero cape and fleeing the house, then you can do it too.

Fast Easy Flatbreads

This recipe is from Hugh F-W's River Cottage Everyday. The Boy Wonder bought me this for Christmas last year and I can confirm that it just makes me love him more every time I open it. Hugh, that is. I mean, how could I love the BW any more than I already do? (*rolls eyes*)

Hugh Fearnley Whittingstall's Flatbreads
Honestly, this post took longer to write than making these little babies. I think we're going to be seeing a whole lot more of them.


250g plain flour
1 tsp fine sea salt
150ml warm water
1 Tbsp olive oil

Sift the flour and salt into a large bowl. Mix the oil and water together, then pour into the flour, stirring with a wooden spoon or your hand until a slightly sticky dough forms. Turn it out onto a lightly floured work surface and knead for about five minutes, until it feels smooth and plump. Cover the dough with the upturned mixing bowl and leave to rest for at least 15 minutes.
When you're ready to cook and eat the flatbreads, place a heavy non-stick or cast iron frying pan over a high heat. Roll the dough into a sausage and cut into eight pieces. Roll each out into a round (ish) shape, about 2-3mm thick. I used my hands at this point to stretch the dough like a piece of wet material. I would roll one out, then cook it, rolling out the next ones as I went.
To cook, lay a flatbread on the hot pan and let it sit for about two minutes, until it's lifting off the bottom of the pan. Turn it over and let it cook for a minute, then remove it to a plate lined with a clean teatowel. Cover the cooked flatbreads with the teatowel to keep them warm and soft.
These are best eaten as soon as they are cooked, but any leftovers can be reasonably successfully reheated in the toaster. See, told you it was easy! Pin It

5 comments:

  1. Yum. Haven't made any of these for a long long time, but now you've reminded me just how good they are I think I'm going to have to whip us up a batch.

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  2. I recently made flatbread for the first time and they were so delicious !!! and super super easy .... love your blog just found you thru frankie :)

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  3. Mmmm just made these Lucy...delish and so easy!!! Wish I had tried them sooner. xo

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  4. Such an easy but excellent recipe, I love it!

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  5. My family love this flatbread recipe! I have started doing a version with a little bit of yeast which works really well. They are lighter and last longer too.

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Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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