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.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.