Eating in: Lockdown flatbread
In Britain there’s a tradition of yeasted breads which rise in the oven, but across the world flatbreads are far more popular
01 May, 2020 — By Tom Moggach
Everything you knead for flatbread
WHAT’s your favourite recipe during lockdown? This is your chance to share it.
At Rhyl Primary School in Camden, we’re collecting recipes for the launch of our new community teaching kitchen.
It’s called Rhyl Kitchen Classroom and the building – after more than four years of fundraising – is nearly ready.
Recipes donated so far include a soda bread, prawn curry and garam masala spice mix from a kind neighbour (www.rhylkitchen.org).
The latest recipe is for flatbreads, which are incredibly easy. All you need is flour, water and perhaps a pinch of salt.
Here in Britain, there’s a tradition of yeasted breads, which rise in the oven. Across the world, flatbreads are far more popular with countless examples such as chapatis, tortillas and matzah.
The basic recipe is as follows: for a single flatbread, you need around 100 grams of flour and 60 grams of cold water. For the cooking, use a frying pan – non-stick is ideal but any will do.
These weights are not set in stone. You just want enough liquid to bind the flour into a dough.
To make more, simply multiply the quantities. For example, 400 grams of flour and 240 grams of water will make about four flatbreads, depending on the size of your pan.
Any wheat flour works well. Plain white is perfectly fine; wholemeal will add texture and flavour; strong white bread flour is also excellent.
Put the flour in a large bowl and add an optional pinch of salt. Add the water, bit by bit, squidging it all together with one hand until the mixture comes together. This is the basic dough. Knead for three minutes, shape into a ball and leave to rest for about half an hour.
After this, get ready to roll them flat. Sprinkle a little flour on a flat surface. Tug off a handful of dough – perhaps 100 to 150 grams – for each flatbread, roll into a ball, let it rest for few minutes, then roll as flat as you can.
Heat a frying pan over medium heat and add the flatbread, with no oil or butter. Flip over when the first side looks cooked.
That’s it – nothing could be easier. Eat while still warm. Obviously, there are endless variations. For example, you can add herbs or spices to the dough. Or switch the water for yoghurt.
You can also use the cooked flatbreads as wraps. Or sprinkle with cheese and flash under the grill for an adhoc pizza, or fold for a Mexican quesadilla. You will find more ideas on the Rhyl Kitchen Classroom website – see you there!