These yoghurt-free flatbreads are just the ticket to liven up an improvised meal such as beef kofte or chicken shawarma, when you have a bit of mince or chicken around but little else by way of fresh ingredients – a situation I found myself in earlier this week on the last evening before we made it into Kelso for groceries.
Charles and I both adore flatbreads as they are a very quick and easy way to add weight and texture and pull together a meal out of what may seem like unrelated ingredients without them. Being fresh and homemade, of course, they are always warm and delicious too. You may have seen our really easy flatbread recipe already (which has been so popular I had to make my parents a double batch to take home with them the last time they visited), which is also very quick and easy and produces delightfully fluffy breads, but we generally need some planning ahead if we’re having them as they rely on you having some fresh yoghurt in the house.
The lack of said fresh yoghurt gave birth to these even speedier flatbreads, which are more of a sort of chapatti wrap texture. Mealy, warm and pliable, they are nevertheless delicious with some meat, salad and something to dip into (had ours with beef kofta, rice and mango and tomato chutneys), and require very simple ingredients. You can even make them with 100% plain flour if you don’t have any wholemeal to hand, or vice versa. This recipe will make 4 good-sized breads, so double up if you’re having friends over.
- 150g plain flour
- 150g wholemeal flour
- 1/2 tsp salt
- 50g butter
- 185ml water
- a small amount of garlic oil (or any other cooking oil)
- Grab a small saucepan and weigh out the butter and water. Set it over a medium heat and leave it there until the butter has completely melted, stirring together. Remove from the heat and allow to cool slightly.
- In a bowl, weigh out the flour and salt.
- Add the melted butter and water and mix together. It's easiest with your hands but it will be a pretty warm dough to start with so you could use a large spoon if you would prefer. Mix and knead together until combined into a ball and set aside covered with a tea towel or cling film for half an hour.
- Split the dough into 4 smaller balls, lightly flour a flat clean surface and flatten each ball in turn before rolling out to a couple of mm thick. If you don't have a rolling pin, a wine bottle will do!
- Set your largest frying pan on a medium to high heat and add a little oil to the pan. When that's nice and hot, add each rolled out flatbread in turn and cook for a couple of minutes on each side, or until nicely brown in places. Try not to overcook them, though, as that will result in a stiffer, less pliable flatbread, so keep an eye on making sure the pan doesn't get too hot, and add a little oil to the pan between each bread to make sure there is plenty of moisture.
- And there you have your flatbreads!
- Enjoy! Told you they were easy....