Quick Flatbreads

Victoria Zigler

Quick Flatbreads



200g (7oz, or 1 and 2/3 cups) plain or wholemeal flour

¼ tsp salt

100ml (3½fl oz, or half a cup) warm water

2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking



Place the flour and salt in a large bowl and trickle on the water bit by bit.

Mix the water and flour mixture together.

Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water.

Knead the dough for 5 minutes.

You can cook the breads straight away or leave the dough to stand for about 30 minutes.

This is a good time to make a quick filling such as a grated salad or dip.

Divide the dough into four balls (or six if you have a smaller frying pan).

On a clean surface, roll out each ball of dough one at a time using a rolling pin. If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles!

Rub a little oil onto the surface of the frying pan, then heat the pan.

Cook each flatbread for about 2 minutes on one side – it should puff up a little.

Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.

Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.


Recipe Tips

·       If you want crisp flatbreads, rub the dough with a little olive oil, chop into strips or triangles with scissors And fry them for 5–10 minutes, or until crisp.

·       Flatbreads can be frozen.  Roll out the dough and freeze in a stack. You will need to put a bit of greaseproof paper between each of the breads so they don’t stick. Frozen flatbreads can be cooked from frozen – they will take a few minutes more to cook.