Trust us, these light and fluffy flatbreads are your new best friends. They don't require an oven, are easy to adapt to whatever you have in the cupboard, and are a blank canvas for countless flavours and toppings. Whether you enjoy them as is, drizzle them with garlic oil or fill them with herbs, they never get old.
20 mins (+rising)
½ tsp salt
2 tsp fast action yeast (or 1 tbsp baking powder) - *see end for different types of yeast
2 tbsp olive oil
200-220ml warm water
Garlic oil (optional)
(makes ⅓ cup):
6 cloves garlic
⅓ cup olive oil
Combine flour, salt and yeast in a large bowl, and mix to combine. Make a well in the centre and add 200ml warm water and olive oil. Use your hands to knead the mixture for 2-3 minutes until it forms a soft dough. If the dough still feels very sticky or a little dry, add an extra 1-2 tbsp of flour or an extra 20ml water.
Cover the bowl with a damp tea towel and let sit in a warm place - for 1 hour if using yeast, and for 20 minutes if using baking powder.
Dust a clean work surface with flour and transfer the dough onto it. Knead the dough lightly to remove the air bubbles, then form it into a ball. Divide the dough in half, then each half into 3 - to make 6 portions.
Working one piece at a time, use a rolling pin to roll the dough out from the middle out, rotating it once or twice as you work (if you want them to be circular), until they’re around ⅛ inch thick.
Heat a cast iron skillet or non stick pan over medium-high heat. Cook the flatbreads, one at a time, for 2-3 minutes on each side - until bubbly and golden. Once cooked, brush them with a drizzle of garlic oil (below) or extra virgin olive oil and sprinkle with flaky sea salt.
To make the garlic oil, add oil and garlic to a small saucepan. Simmer the garlic, stirring often, until golden. Transfer both the oil and garlic to a bowl and let cool. Store in a jar at room temperature, and use it to top soups, salads, veg and pasta!
Note: If using active dry yeast, don’t add it to the flour. Instead, add it to the 200ml of warm water (not hot!) along with a tsp of sugar. Let it sit for 6-8 minutes, until it starts bubbling and foaming.