FLATBREADS
Make our easiest ever flatbread recipe with just a handful of ingredients. They're perfect for mopping up a warming curry or saucy shakshuka
Provided by Lulu Grimes
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
- Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
- Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
- Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
OATMEAL FLATBREAD
Oven baked crackers from Bernard Clayton's Cooking Across America (originates from an Iowa cook with Norwegian ancestry). Serve with cheese or soups. Posted for Zaar World Tour 3, Scandinavia.
Provided by pattikay in L.A.
Categories Breads
Time 38m
Yield 1/2 pound crackers
Number Of Ingredients 7
Steps:
- In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
- Alternately add the flour and the buttermilk to the sugar/butter mixture.
- Stir in the oatmeal.
- Preheat oven to 350°F.
- To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log. cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
- Shape the small piece of dough into a round ball.
- Flatten it down on a pastry cloth (or floured surface) with your palm.
- Roll paper thin with a rolling pin covered with a pastry sleeve.
- Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
- Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
- Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
- Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
- These may be stored in a covered container for weeks.
Nutrition Facts : Calories 6904.6, Fat 310.4, SaturatedFat 183.7, Cholesterol 761.5, Sodium 5679.8, Carbohydrate 875.2, Fiber 52, Sugar 92.5, Protein 156.5
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