Go Back

Daniel Fast Garlic Flatbread

his simple Daniel Fast garlic flatbread is made with wholewheat flour, water, olive oil and herbs, with no yeast or other leavening ingredients. During the Daniel Fast, unleavened flatbread made from whole grains can be a useful accompaniment to meals, and this homemade version is quick and easy to prepare. The dough needs only a short resting time before it is rolled out and cooked in a hot pan, making these wholewheat flatbreads practical for everyday meals as well. Serve them alongside soups and stews, or use them to scoop up dips and vegetable spreads. You can also vary the flavour with different herbs and seeds – cumin seeds, rosemary, thyme or dried oregano all work well.
Print Recipe
Prep Time 5 minutes
Resting time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 2½ cups wholewheat bread flour
  • 1 tbsp extra virgin olive oil
  • 1 cup warm water
  • ½ tsp salt
  • ½ tsp dried garlic or garlic powder
  • 1 tsp ground black cumin seeds optional

Method
 

  1. Mix the flour, salt, dried garlic and black cumin seeds, if using, together in a large mixing bowl.
  2. Pour in the warm water and extra virgin olive oil. Stir until a cohesive dough forms.
  3. Using your hands, bring the dough together and form it into a soft ball. If the dough is too sticky, add a little more flour.
  4. Place the dough back in the bowl and cover with a clean kitchen towel. Leave to rest for 10 minutes.
  5. Divide the dough into small, golf-ball-sized portions.
  6. Using a rolling pin, roll each portion out on a lightly floured surface into a round about 5mm thick.
  7. Heat a cast-iron or non-stick frying pan over a medium heat. Cook each flatbread for 2–3 minutes on each side, until lightly browned and cooked through.
  8. Serve warm alongside soups and stews, or with dips and vegetable spreads.