So many people are scared of making their own bread, and they really shouldn’t be. I have uploaded a few bread recipes and I have had people message me saying they wish they could make their own bread but they are worried they will get it wrong. It is the same with anything, you might get it wrong, but with a bit of practice it will turn out great. This flatbread recipe is the perfect bread to start off with if you have never made bread before, as you don’t have to use yeast with it – which is what puts most people off the whole bread making process.
I love making bread so much, it is really satisfying. Plus the kneading of the bread really works out some of that anger.
Flatbreads are really versatile too – I use them as a base for a quick and healthy pizza, I stuff them with meat and salad for a sandwich or I slice them up and dip them into some home made dip, like hummus. You can also add any herbs and spices in that you like. Next time I am going to add some sun-dried tomatoes and olives. They also freeze really well too – I have frozen the dough, and cooked flatbreads and they tastes just as good.
Ingredients – makes 6:
- 250g whole wheat self-raising flour
- Half a tbsp baking powder
- Half tbsp sea salt
- 250g/8oz natural yoghurt
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
1) Put the dry ingredients in a large bowl and then stir in the yoghurt and herbs.
2) Mix with a spoon until it forms a dough. If it is still really wet, add some more flour.
3) Put onto a floured surface and knead for a few minutes.
4) Separate into 6 pieces and then roll them out into 8-inch circles
5) Heat a large pan (no oil) and add 1 flatbread at a time and cook for 2 minutes on each side.
Nutritional Information – per flatbread: