No-Yeast Flatbread
Ingredients
- 260 grams plain flour
- 1 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp olive oil
- 1 tsp maple syrup or sugar
- 175 ml cold water
- Vegetable oil for cooking
- *1 tbsp onion/nigella seeds or cumin seeds (optional)
Method
*I love to add additional flavourings to flatbreads. Usually I chuck in some onion or cumin seeds, but I definitely also recommend some finely chopped or sliced garlic, red onion, coriander leaf.... it's totally up to you!
- In a large bowl mix the flour, baking powder, and salt together. Also add the nigella seeds if using.
- Make a well in the middle of the flour mixture and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
- Using a spatula or spoon, stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth.
- Cover with a clean dish cloth and leave for 10 minutes.
- Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
- Add one to two tablespoons of oil to a frying pan or griddle placed over medium heat. When the oil looks shimmery, add a flatbread and cook until golden brown on one side. Flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
- Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.
*I love to add additional flavourings to flatbreads. Usually I chuck in some onion or cumin seeds, but I definitely also recommend some finely chopped or sliced garlic, red onion, coriander leaf.... it's totally up to you!