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Basic Flatbread

This recipe goes equally well with a curry (in place of a naan) or with kebabs (in place of pitta) and it is so easy to do.

I sometimes add a teaspoon of cumin seeds to the flour if I am making the breads for an Indian meal or 1/2 teaspoon of cayenne pepper if they are to go with kebabs.

Foodideals - Basic FlatbreadsIngredients

300g self raising flour
splash milk
drizzle olive oil
pinch salt
tepid water


Foodideals - Flatbreads with KebabsSift the flour into a bowl with the salt, make a well in the middle, add the milk and the olive oil. Mix this together and gradually add the tepid water until the dough comes together and forms a ball.

Transfer the ball of dough to a floured worksurface and knead for 5-10 minutes until the gluten in the flour is released and the dough becomes elastic. Put the dough back in the bowl and cover with a tea towel for at least 30 mins.

Heat a heavy bottomed frying pan to hot, very hot. Knock back the dough and divide into appropriate sized potions. Roll out the dough to form thin discs.

Dry fry the discs until very lightly toasted, probably about 1-2 minutes each side, depending on how hot your pan is. Wrap the breads in a tea towel to keep warm and serve immediately.