Flatbreads are pretty much the easiest thing in the world to make. They are far nicer than the ones you buy from the bakery aisle at your local supermarket.
Making these with kids is simple, fun, tactile and relatively mess free.
You can be quite experimental in the extras you add to these doughy lumps of goodness and they still turn out ok – as long as you stick with the basic recipe. For an example let’s go for an Italian vibe. Chop sundried tomatoes and olives into tiny pieces add a dollop of pesto and chuck them all into the dough before kneading. Hey presto, you have an a fab accompaniment to a summery salad.
350g self raising flour
350g natural yoghurt
1 teaspoon baking powder
Pinch of salt
Glug of olive oil
1 tablespoon chopped coriander
1 Tablespoon Dukkah
Place all ingredients except the dukkah and olive oil in a mixing bowl.
Use a stand mixer and knead until a dough is formed.
If by hand keep kneading until you have a nice doughy texture – it doesn’t take long.
Heat a griddle pan
Split the dough in to 6 equal sized pieces and roll out until about half a cm thick and 10cm long
Score 3 lines vertically down the middle
Brush with olive oil on one side, then sprinkle with dukkah
Place in the frying pan oil side down and cook for about 2 minutes until it starts to puff, then turn and do the same for the other side. Repeat process until all 6 are cooked.
These are lovely to snack on with a bit of
Tzatziki.
