Some things in cooking are essential, some less so and knowing the difference is often what makes a recipe work or not. So, for example, I have often scanned flatbread recipes, seen the words ‘leave overnight/for a few hours’ and ignored them because a) I can’t be bothered and b) that seems like a lot of faffing for something I can buy for 80p in the Turkish shop on the corner.
Which is why this one, from Delicious magazine, has become a favourite so quickly. It has four ingredients (mostly store-cupboard ones), three steps (mix, roll, cook) and can be made in less than 30 minutes. You don’t need an oven or even any oil. I’ve made the recipe about five times since I found it and, when I couldn’t find it last Friday night, having airily not bothered to buy any bread because I’d promised ‘I’ll make flatbreads’ and with dinner well on its way, I realised I needed to put it on here as soon as possible, so that I don’t have to overturn the cookery-book pile next time I need it…
You may be surprised at how easy this is, how little equipment you need and perhaps, as I was, a tad incredulous that this simple dough will turn into anything resembling bread. But it will, and it does and I urge you to try it. I’ve taken some extra photos to help you see what to expect.
Finally, in my experience, the name is a bit of a misnomer: no matter how thinly I roll these they end up puffy, not flat but, whatever their shape, they taste delicious and are incredibly impressive. If you don’t have self-raising flour (I often don’t), you can use plain with an added 3 tsp baking powder (technically you need 2 tsp per 150g of plain flour which gives you 3.3 tsp for 250g but 3 seems to work fine). And, if like me, the barbecue is lit when you make these, try cooking them on it; I think they may taste even better.
Herb flatbreads (adapted from Delicious magazine)
Cupboard (or things you may already have)
self-raising flour, 250g, plus a little extra for rolling out (13p)
baking powder, ½ tsp (5p)
sea salt, a good pinch (about 2p)
fresh rosemary or thyme leaves, about a tablespoon (10p)
Greek/Turkish yogurt, 250g (30p)
1. Finely chop the herbs. Put them in a bowl with the flour, baking powder, salt and yogurt and mix together until you have a dough that comes together, but is still quite sticky. (I have done this by hand and in a mixer; both work equally well).
2. Flour a work surface or chopping board, tip the dough onto it and then, with well-floured hands or a well-floured rolling pin, roll it and shape it into a ball.
3. Cut the dough into 4 equal pieces, then roll them out again until about 1cm thick.
4. Put a frying pan over a medium to high heat (no need to add any oil), add one of the flatbreads and, once it puffs up a bit like this after a couple of minutes…
turn it over and cook the other side. Turn again, if necessary, to cook both sides until coloured and firm.
Cook the rest of the dough in the same way and, either eat straightaway, or cool on a wire rack until required. (You can reheat them later by putting them back into a hot frying pan for a minute or so on each side.)