My Flatbreads

My Flatbread

So… why do want to make your own flatbreads, when they are so cheap and easy to but in a supermarket these days?? Well… because they taste so amazing that is why… and also are so very , very easy to make. Just like Naan Bread, chapattis, tacos and the like – making them fresh really is so much better.

This is my recipe that after looking for a while on the internet, tried a few and tweaked it to this one below which is my tried and tested go to recipe for anytime I need these. The family all love them and always ask to make them for middle eastern, or even curry dishes. Freezes well , and I usually have a batch in the freezer , like other such doughs for “emergencies”

These go particularly well with my Shawarma recipe on this site

Ingredients – Makes 4

I often double or quadruple this recipe and freeze the dough in batches. It freezes really well and you simply defrost and roll it out and off you go at the frying stage!

• 260g Plain Flour
• ½ tsp Salt
• 185ml Milk
• 50g Lard – yes that does say lard! J Feel free to use butter – I used to, or a mixture of both but I find lard makes a really nice and flaky flatbread.  
• ½ tbsp. oil for cooking per flatbread

As you see a VERY simple list of ingredients that you will are highly likely to already have in

Method

Combine the lard (or butter) and the milk in a saucepan on a gentle heat until the fat is just melted and combined with the butter

Then, off the heat, add the flour (sieved if you want to) and the salt into the pan and mix well with a wooden spoon or similar, until well combined in a dough.

Sprinkle some flour onto the work surface, and then tip out the dough, making sure you scrape all you can out of the pan 

Knead the dough, for just a few minutes, no more until the dough is fully combined and smooth. Then wrap and cling film and leave aside for 30 min

If not using immediately then at this point can be left in the fridge for a couple of hours and returned to room temperature before using. Likewise this is the time to freeze the dough – for up to a couple of months – preferably in a sealed freezer bag. Alternatively you could roll out and shape then freeze with greaseproof paper or similar between the breads, for a really speedy freezer to plate experience. However, I prefer to

When ready to make, cut the dough into 4, roughly shape into balls and lightly dust dough and work surface with flour. Then roll using a rolling pin into circular “flatbread shape” to fit your pan. I normally press down on the balls to start them off them roll out turning frequently. Do all 4 first so easier to cook in one go.

Heat your frying pan over a medium to high heat so it is hot, and then add the oil quickly followed by the first flatbread. You don’t want the pan and oil so hot to burn but you do need some serious heat to cook the dough properly! Leave the bread in the pan for about a minute and a half then turn it over and cook the other side. You are looking for brown, not burned spots, on the flatbread and it to puff up with air whilst cooking. They go back down when off the heat, but the puffing gives a flakier finish.

How long in all is up to you and your eye, and how well done you like a flatbread. Personally the browning is important and adds flavour and texture, but be careful not to burn them too much. I normally turn then a few times after the initial turn for less and less time until I am happy. Like all things a bit of practice soon has you a dab hand and good judge of what you like.

Keep warm whilst you cook the rest and enjoy! Will be very surprised if, like me, this is not a regular thing to make once you try them. 

The Finished Dish

The Mexican “warmer” you see in the pic is a great investment and well worth the price. A present from my wife, and originally for tacos I make, but is great for keeping warm any such bread as this.