A rough and ready recipe but with loads of possibilities. You’ll need:
Fast acting yeast
Strong bread flour but ordinary flour will do.
A little sugar or honey
Olive Oil or Rapeseed Oil depending on what the bread is for.
Optional: Semolina Flour
- Stir a teaspoon of fast acting yeast into 2/3 cup of warm water together with a little sugar or honey. Leave for ten minutes.
- If using a glass or ceramic mixing bowl, warm it a little.
- Put a cup of flour into the mixing bowl. Add the yeast liquid bit by bit, stirring thoroughly. When the dough is just on the sticky side, put a cloth over the top, put in a warm place and walk away (if the dough is too sticky, just add more flour).
- After 1/2 hour (more if you have the time) pour a little oil on a pastry board and if the dough has started to rise, take it out and knead it on the oil for a couple of minutes. Put back in the bowl to rest and walk away again. Repeat a couple of more times.
- When the dough has been kneaded/rested/kneaded/rested and so on, it will be a little plastic and stretchy.
- Clean the board and this time, dust with flour or even better, coarse semolina flour. Knead the dough for the last time and give it ten minutes to rest. After, cut into sections as needed, form into balls (around 100g is a good size) and roll out into cricles 5mm or so thick.
- Heat a frying or skillet and add a little oil (rapeseed is good). Wait until it’s hot and just about smoking then add the flatbread, turning after a minute, perhaps even less—the bread should be golden and have risen. Repeat the until all the breads are done.
- Experiment by mixing in poppy seeds, sunflower seeds, cardamons, even diced dried apricot. Flatbreads are brilliant for messing around with and will become household staples.
PS. Flatbreads always taste better with flaked sea salt sprinkled on top.