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.