I have a recipe that will change your life. Well, it will change your life as much as home-made bread can. Home-made flatbread that is.
Last year, when we were in Cyprus we used to eat a lot of hummus and we also built a wood-fired pizza oven and these two things combined meant we needed a good flatbread dough. And because my kitchen control-freakery- that usually I hide so well- came out, I decided I should be the one in charge of the mission. So I had a bit of a chinwag with my oh-so-knowledgable friend Google and found a recipe that looked pretty simple. And it was. So the next time I made I decided I could just wing it and ever since then, this has been a bread that is so obliging it will work no matter what. Not only that, it takes mere minutes to mix and to cook and every time you do, I guarantee people will be impressed and ask for the secret. And I know that I always always say that evreything I make is so easy and you would be an idiot to ignore it, but you really would be an idiot to ignore this recipe. If you only ever make one thing from this site, make this bread. I promise people will like you and they will think you are magic.
So what is the secret to this magical, friend-winning bread? What must one do to have a flatbread that is perfect for carrying pizza toppings, for dipping into anything runnier than said bread, for accompanying food from Morocco to India? It’s simple.
Make sure you have these things in your cupboard: plain flour, dried yeast, salt. make sure there is water in your tap. Make sure your oven works. Now you’re pretty much good to go! Here’s how:
The thing to remember about this dough is that it will work, pretty much regardless. If you use the amounts below you will have nice soft, almost fluffy (in a good way) flatbread with a crisp base- good for pizza. If you use double the flour and the same amount of yeast it will be a little more on the crispy side- perfect for dipping. It will also only last the day- but it’s so simple to make, that really is no problem.
This will make enough dough for 3 flatbreads that are 20ish cm (or two bigger ones, three smaller… you know).
1 cup plain flour
a pinch of salt
1 pkt instant dry yeast
1/3 a cup(ish) of warm water
optional: olive oil
chopped olives, chopped herbs
Combine the flour and salt in a bowl.
Combine the yeast and the water in a small jug. Leave for 10 minutes or so before adding to the flour mixture.
Preheat the oven to 200 degrees c (if you are making pizza perhaps a little lower- around 180).
Pour the yeasty water into the flour and mix until just combined and leave for 10 minutes to half an hour. If you want to add a little olive oil- purely for flavour- now’s the time to do so.
Knead into a smooth, not sticky dough (you can make wee adjustments to the flour/water amounts now if it isn’t the right consistency, no problem) and separate into as many balls as you want to have breads. Roll the balls flat- usually I make them quite thin because they cook faster. I’d say no thicker than 5mm, but experiment!
If you want fancy flatbread, sprinkle with any topping your heart desires (you may need to press the toppings in a little or you might lose some when you flip the bread). If you want pizza, put your breads on baking trays and top with your fave pizza ingredients. If you want your standard flatbread, onto the trays and into the oven they go.
They cook quickly (the thinner they are, the faster…), 2-3 minutes on either side and they should just be starting to golden. If you love a crispy flatbread, by all means keep them in the oven a little longer. They do burn fast though. And obviously if you are making pizza then you ca’t flip them, so they will take longer to cook. About 7-10 minutes I should think.