Recipe 14 October 2024
Quick Flatbreads – Matty Edgell
Information
Makes 2-3 flatbreads
Ingredients
150g plain flour
75g warm water
1tbsp olive oil, plus extra for cooking
1/4tsp nigella seeds
1/4tsp black pepper
1/4tsp chilli flakes (optional) Pinch of salt
1tbsp unsalted butter, melted
Method
Step 1
Place the flour into a large mixing bowl along with the salt, cumin, garlic powder, chilli flakes and salt. Use your hands to mix the spices throughout the flour and then add the water.
Step 2
Use your hand the mix the water into the flour. When the water is absorbed into the flour and it starts to form a ball and the olive oil. Continue to mix the ingredients to until all of the ingredients are combined and the dough forms a ball.
Step 3
When a ball forms, turn out onto a lightly floured work surface and knead for 5 minutes, or until the dough becomes smooth and no longer sticks to your fingers when touched.
Step 4
Divide the dough into 2 or 3 even balls and use a rolling pin to roll each ball into a thin circle. Do this on a lightly floured work surface to ensure it does not stick.
Step 5
Heat a large frying pan on medium heat until hot. Once hot, add a small drizzle of olive oil and spread across the pan. Add the first flatbread onto the pan and cook for 2 minutes each side, or until it becomes a lighter colour with brown spots.
Step 6
Once cooked, remove from the pan and brush one side with the melted butter before allowing to cool.
Step 7
Repeat this process until all flatbreads are cooked.