These flatbreads are really versatile, they’re perfect for using as wraps for lunchboxes, serve as tortillas for Mexican inspired dishes or serve alongside a curry. We love serving them for breakfast with healthy toppings like a poached egg, avocado and tomato salsa.
500g Golden Wholegrain Bread flour
1 tsp fine sea salt
3 tbsp olive oil
300ml hand-hot water
Tea towel and frying pan
1. Tip the flour into a mixing bowl, make a well in the middle and stir in the salt, olive oil and hand-hot water. Knead for a few mins in the bowl, then transfer to a lightly floured work surface and knead for 8-10 mins until smooth and elastic. Divide the dough into 10 balls (about 80g each), mould round then cover with a clean tea towel and leave to rest for 15
mins.
2. Roll each ball out on a floured work surface until a few mm thick. Heat a dry frying pan over a medium high heat, then cook the flatbreads for 2-3 mins on each side until lightly golden and cooked through. Keep warm in foil while you cook the remaining flatbreads. Wipe out the pan after every few flatbreads if needed.
3. Store in an airtight container. Serve as a wrap filled with hummus and salad, load up with toppings like a poached egg and avocado for breakfast, or dunk into dal, dips or soups.
RECIPE TIP Add fennel seeds, cumin, or chilli flakes to the dough to flavour, or knead in fresh herbs like chives, coriander or oregano for a pop of colour.
USING A BREAD MAKER
This flour can be used in some bread makers. We recommend following the manufacturer’s instructions and adding all ingredients, including water in the order advised
Golden Wholegrain Bread Flour
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