We love these wonderful, soft but slightly charred, yeast-free breads (also known as soft tortillas). I could eat a whole pile of them, hot from the pan, just trickled with oil and sprinkled with salt. However, they are incredibly versatile and the ideal partner to everything from hummus to a bulghur wheat salad such as tabula kisir. They are also ideal for wrapping burgers, sausages, kebabs and other barbecued meat or veg, and for mopping up a good wet curry or stew.
Method
Sift the flour into a large bowl and add the salt. Add the oil to 150ml warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out on to a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.
When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick.
Place a heavy-based non-stick frying pan – or a cast-iron griddle – over a high heat and when it’s good and hot, turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.
Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Cook the second side for 30–45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.
Serve the flatbreads while still soft and warm. Once cold, they won’t be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.
FAQs
Is flatbread healthy? Yes! It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.
What does flatbread mean? ›
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
What is a flatbread called? ›
Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.
Are flatbreads better than bread? ›
Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.
Is flat bread healthier than pizza? ›
Flatbreads made with whole grains or alternative flours can contribute more fiber and nutrients compared to traditional pizza crusts. Consider whole wheat or multigrain flatbreads for added nutritional value.
Is flat bread healthier than rice? ›
Rice does not have calcium. Roti has high content of protein, fibre, micronutrients & sodium as compared to rice. If you are watching or controlling intake of sodium, rice will be a better option.
Why do Jews eat flatbread? ›
The common explanation for matzo's origins is that Israelites had little time to flee Egypt during their Biblical exodus, resulting in bread that had to be flattened and quickly baked. Matzo is thereby eaten as a form of symbolic remembrance at Passover.
Are flatbreads like pizza? ›
The Crust:
In a classic pizza, yeast is added to the dough mixture, which allows it to rise and create a soft, airy texture as it bakes. On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust.
What nationality is flatbread? ›
It's rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread. From naan in Afghanistan and India to the tortilla in Central and South America to the piadina in Romagna, Italy, the flatbread has been produced just about everywhere.
Why should bread not be refrigerated? ›
The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.
Best Combinations
- Blue cheese, caramelized onion, pear and aged balsamic vinegar.
- Pizza sauce, mozzarella cheese, onion and red bell pepper.
- Scrambled eggs, tomato, spinach and cheese of your choice.
- Cooked ground meat with taco seasonings or canned chili beans, diced green bell pepper, tomato, onion, cheddar cheese.
Flatbread has been around for centuries. It's estimated that nearly 30,000 years ago, the first flatbread was produced. Before flatbread, humans had been combining water and grains to make gruel. Someone then decided to take the gruel a step further by frying it on a rock and creating flatbread.
Which is healthier, flatbread or tortilla? ›
A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.
Which is healthier, Subway bread or flatbread? ›
Is Flatbread healthier at Subway? The Flatbread option at Subway is lower in calories and carbohydrates, but it also has about half the amount of protein. You're getting fewer carbs because there's less bread.
Which is healthier pita or flatbread? ›
Side-by-side, bread contains a little more fiber and slightly fewer carbs than a pita, making it a somewhat more nutritious option. Pitas are lower in sodium than bread, so that it may be the best option for those eating a low-salt diet.
What is the healthiest bread to eat? ›
Look for “whole grain,” “whole wheat,” or “whole meal” on the label. If a loaf contains 6 grams of fiber per 100 g, it's rich in fiber. Choose breads with plenty of intact grains, like oats, barley, and quinoa, as well as seeds, if you can eat these. Watch out for mass-produced sourdough breads.
Are flatbreads processed? ›
Flatbreads are likely the first type of processed food made by man, with archeological records dating back 6000 years. Today, flatbreads are produced and consumed in many countries and are a dietary staple of the more than 1.3 billion people living in India.
