10 minute flatbreads
These quick and easy flatbreads are a sheer delight when eaten straight off the hob. The bread charred slightly, a little steam emerging from the inside. Soft, yet crispy, proudly puffed up and ready to house any toppings of your choosing.
They make for a robust and truly satisfying lunch. But they’re good for dinner too, pairing nicely with a crispy panko tofu or slow cooked lamb on skewers. Sauce wise - hummus works well with a chilli oil. But if you like things a little less complicated, I can vouch for a drizzle of Hellman’s mayo or a Stoke’s BBQ Sauce. Always a winner!
The three key things are a good quality strong flour, proper kneading of the dough (you want to activate the gluten and get a little air in there - 7 minutes with a bit of elbow grease should do it) and rolling them out nice and thin so you get a light and puffy flatbread at the end of it all. A dough scraper will help retrieve it from the worktop and straight into the hot pan.
INGREDIENTS (Makes 4 flatbreads)
200g strong plain flour
100ml warm water
Pinch of salt and pepper
Drizzle of olive oil (around 1 heaped tbsp)
TOPPINGS:
Jalapeno Hummus - I used Ramona’s Kitchen
Sundried tomatoes, sliced
Avocado
Red onion, thinly sliced
Handful of chive and Daikon radish microgreens
Toasted seed mix (heated in a dry pan with some fine sea salt)
1 lemon (for squeezing)
Salt and pepper
METHOD:
Place the flour and salt in a bowl and gently pour in the water, stirring continuously. Add the oil gradually, season and stir to combine until you have a nice ball of dough.
Flour a work surface and knead the dough continuously until the gluten starts breaking down and you feel it getting stretchy and bouncy (around 7 minutes).
Place the dough back in the bowl whilst you prepare your toppings.
Place your dough back onto a floured work surface and use a dough cutter (or knife) to split it into four. Shape each of the sections into a ball. Then flour a rolling pin and start rolling the flatbreads out. You want them to be nice and thin as they’ll puff up when you cook them.
Drizzle a good glug of olive oil into a non-stick pan or griddle and place on a high heat.
Place your first flatbread into the pan, letting it absorb the oil and moving it around slightly until it’s nice and browned on one side. Flip and cook the other side until light, golden, sizzling (and a little charred if you like).
Place the cooked flatbreads on a plate, spread with the hummus and toppings, finish with some seasoning and a squeeze of lemon. Lunch is served!
