Name: Homemade flatbread - quick, easy and brilliant....
Prep time: 1 h
Cook time: 3 min
Total time: 1 h 3 min
Cuisine: Side Dish
Ingredients: 500g strong white bread flour; 2stp (7g) dried yeast (I use the yeast that comes in 7g sachets for ease); 1 tsp sugar; 1 1/2 tsp salt; 1/2 tablespoon softened butter; 300ml warm water

Homemade flatbread is amazing because it’s so versatile as well as being so easy to make that my children can do it on their own.

We have homemade flatbread with soup, made into mini pizzas, we use them as pocketless pitta bread filled with lovely fillings, as burger buns, wrapped around hot dogs, with scrambled egg and bacon on – you name it, we’ve probably served it with a homemade flatbread.

We’ve always made this by hand rather than in our breadmaker for no other reason than it just feels like more of a rustic kind of recipe that should be made by hand and not by machine. Even writing that down sounds silly though so maybe next time I will pop everything in the breadmaker and let that do the work.

How to make homemade flatbread

Homemade flatbread - quick, easy and brilliant....

Prep Time: 1 hour

Cook Time: 3 minutes

Total Time: 1 hour 3 minutes

Homemade Flatbread Recipe- easy, amazing and delicious! It's super versatile too so I guarantee this is going to fast become your favourite go-to recipe!

Ingredients

500g strong white bread flour
2stp (7g) dried yeast (I use the yeast that comes in 7g sachets for ease)
1 tsp sugar
1 1/2 tsp salt
1/2 tablespoon softened butter
300ml warm water

Instructions

I literally add all of the dry ingredients to a mixing bowl, stir in the butter a little and then add most of the water.
Then I just get my hands in there and form the mixture into a dough - I often have to add more flour or water at this point to get the right consistency.
After it's all pretty much in a ball of dough then I just knead the mixture for about 5-10 minutes until the dough is soft and stretchy and no longer sticky.
I pop the dough back into the mixing bowl, cover it with a tea towel and pop it somewhere warm for 45 minutes.
After 45 minutes your dough should have doubled in size - don't worry if it hasn't though as that's OK for these flatbreads.
We tend to make quite small flatbreads so I just break off a small handful of the dough and roll it into a ball. Then I roll it out onto a floured surface trying to keep it as round as possible.
I then cook them one by one in a hot frying pan with a tiny bit of olive oil.
They don't take long to cook and you can tell when they're done on one side as you can see bubbles appearing on the surface.
Flip it over and cook the other side and then pop it on a plate while you cook the rest.

See what I mean about rustic, these homemade flatbreads don’t look fancy in any but they do taste amazing!

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