If you’re stuck at home wisely avoiding COVID-19, here’s a quick and easy flatbread. I adapted this from one of the many flatbread recipes found online. The beauty is that you don’t even need yeast. It’s actually pretty good, considering how simple it is. You could easily add spices or herbs if you want something a little more flavorful.
Other uses include as a crust for mini-pizzas, use like a tortilla (heat in microwave after cooked), or serve with curries or similar dishes (almost like a naan). You could also bake these until crisp to make them like oversized and slightly bland crackers.
- 300g (2 cups) flour
- 0.25t – 0.5t salt
- 50g (3.5T) butter (use margarine for vegan)
- 175g (0.75 cups)milk (use fake milk for vegan)
- A little oil for cooking
Mix the flour and salt (add spices or herbs now, if using) in a large bowl.
Melt the butter and combine with the milk, then add this mixture to the flour and salt. Mix thoroughly, and when well mixed, knead the dough by hand until it is pliable.
Wrap up the ball of dough and let it rest for about 45 minutes.
When it’s ready to cook, knead the dough before cutting into 5 or 6 equal pieces.
Roll with a rolling pin into circles of about 8 inches wide, wider if divided into only 5 pieces.
Heat a heavy-bottom frypan to medium heat and coat with a bit of oil.
Cook the rolled pieces one at a time for a few minutes on each side. You’ll know a side is done when it gets browned spots.
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