Hello everyone, I hope your day has been well.
Today I made flatbread alongside lentil and potato balls with a simple, side salad. This post features the flatbread which was really quick and easy to make. Flatbread is usually a winner with most people and the great thing is that you can often customise additional herbs to suit your taste, this could include oregano, thyme or parsley. I opted to keep my flatbread plain with a neutral taste that would over power the other components of the meal.
I always enjoy making dough based foods because of the kneading process which can be quite relaxing with a smooth dough. Also the 30 minute resting time allows you to take a break or prepare other ingredients you might need. Flatbread is very popular all around the world and has many different names, it is usually served with curries, stews and dips but makes a great side to most saucy dishes.
Recipe: Homemade flatbread (makes 2)
150g plain flour
Pinch of salt
25g butter, melted
60ml milk (or milk alternative)
1 tsp oil, for frying
- Mix the flour and salt into a large bowl. Melt the butter for 15-25 seconds in the microwave depending on the temperature, and stir into the milk.
- Pour the milk and butter into the flour mix slowly and use a spoon to bring the ingredients together.
- Once the dough starts forming, use your hands and knead the dough for a few minutes before putting back into the bowl covered with a tea towel or cling film for 30 minutes.
- Heat the oil in a frying pan and in the meantime, split the dough in half and roll out evenly.
- It doesn’t have to be a perfect shape, but once its roughly 0.3cm thick, place in the pan and cook for 2 minutes max on both sides. It should still look quite pale but have brown circles across the top.
- Once cooked, put onto a plate and wrap with a clean tea towel to keep warm and soft.
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