I’ve made a few different types of flatbread in the past, but this one is by far the quickest and easiest to date – probably the best tasting too!
Being a flatbread, there’s no added yeast – so no long proofing times; there’s also no heavy kneading.
You can make the dough in advance and then fry off when required. You could even roll out each flatbread, layer between parchment paper, wrap in cling film and freeze for up to 6 months.
It’s so flexible when it comes to serving suggestions, we don’t know where to start. You can have it with a selection of dips or fill with salads, roast vegetables, kebabs etc. They’d be great served alongside Indian, Mediterranean or Middle Eastern cuisine – they’re so versatile
For today’s first outing I tried it with a delicious smoked humous and Justin plumped for a spicy Moroccan chicken affair. We both really fancy it with babaganoush – so it just might be on the menu again tomorrow!
Click here to save this flatbread recipe to Pinterest!
- 300g/10½oz strong bread flour flour (level cups, unsifted, not packed), plus extra for dusting
- ½ tsp salt
- 50g/1¾oz ghee
- 180ml/6 fl oz milk
- 2-3 tbsp olive oil or ghee (for frying)
- Put the butter and ghee into a measuring jug and heat in the microwave until the ghee is just melted. Stir to combine
- In a large mixing bowl, bring together the flour, salt and ghee/milk mixture into a smooth dough. Add a little more flour if sticky
- Lightly sprinkle a work surface with flour, turn out the dough and knead for a minute or two
- Wrap in clingfilm and rest at room temperature for about half an hour
- Sprinkle the work surface again with a little flour, remove the dough from the clingfilm and divide the dough into 4 equal pieces
- Form each piece into a ball and roll out into about ⅛" / ⅓cm thick rounds
- Heat 1 tbsp olive oil/ghee in a heavy-bottomed skillet pan over a medium-high heat
- Carefully lay one of the flattened dough rounds in the pan and fry for about a minute. Flip over and cook the other side, pressing down with a spatula where it puffs up
- Stack the cooked flatbreads on top of each other - the moisture helps soften the surface, making them even more pliable
- Serve straight away or they can be reheated by re-frying on low heat, 30 seconds each side