Wholewheat flatbread
This wholewheat flatbread is yeast-free and additive-free, so much more healthy than any shop-bought version. It’s super easy to make it too! This is the basic recipe – you can add dried herbs, caramelized onion, garlic powder, cumin or sesame seeds etc to the dough. For a vegan version use plant-based yogurt.
Ingredients
Method
- Mix the flour, baking powder and salt together in a large mixing bowl.
- In a small bowl, mix the olive oil, water and yoghurt together.
- Slowly pour the wet ingredients into the dry ingredients while stirring.
- Using your hands, form the dough into a soft ball. If the dough is too sticky, add a bit more flour. If it’s crumbling and not holding together, add another spoonful of water.
- Place the dough in the bowl, then cover with a kitchen towel. Rest for 10 minutes.
- Divide the dough into four equal pieces and roll them into balls.
- Using a rolling pin, roll out each ball into about 5 mm thick rounds.
- Add a drop of olive oil to a frying pan and heat it over medium low heat.
- Cook the flatbreads, one at a time, for 3 to 4 minutes on each side until golden brown.
- Oil the pan before frying the next flatbread.
- Serve the flatbreads warm or at room temperature.
- For garlic flatbread, brush them with some olive mixed with minced garlic, just before serving.