All-Purpose Flatbread
Flatbread is one of the easiest types of bread to make because it often only involves mixing flour, liquid, salt and a bit of oil into a smooth and cohesive dough. The dough is separated into smaller balls, rolled into thin, flat disks, and cooked in a hot frying pan for about one minute.
My all-purpose version is straightforward to prepare – and extremely simple. The dough can be mixed in a food processor for a few seconds or mixed and kneaded by hand for a few minutes. The outcome is a thin and pliable flatbread that can be used
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Flatbread is one of the easiest types of bread to make because it often only involves mixing flour, liquid, salt and a bit of oil into a smooth and cohesive dough. The dough is separated into smaller balls, rolled into thin, flat disks, and cooked in a hot frying pan for about one minute.
My all-purpose version is straightforward to prepare – and extremely simple. The dough can be mixed in a food processor for a few seconds or mixed and kneaded by hand for a few minutes. The outcome is a thin and pliable flatbread that can be used as a wrap, to sop up the leftover bits of curry, or as a flour tortilla. I especially enjoy using it to encase crispy falafel, some crispy vegetables and a slightly spicy soy yogurt-based sauce.
Difficulty: simple
Yield: makes 10 flatbreads