Quick & Easy Flatbreads
This recipe is the process I use to make a single flatbread. You can make as many as you require at one time by weighing out as many dough balls as needed. If you are making a few flatbreads at once you will need to periodically wipe the excess flour out of the frying pan as it will start to burn and scorch the bread.
Servings: 1
Calories:
Ingredients
- 70 g of stored Artisan Bread Dough
- White bread flour extra for dusting
Instructions
- Put a 22cm frying pan on a low heat.
- Dust the top of your stored dough with flour, and pinch off a 70g ball.
- Shape the dough into a ball.
- Dust the bench, rolling pin and the top of the dough ball with flour and roll into a round approximately 3 - 4mm thick. Dust with flour as required to ensure the bread does not stick to the bench.
- Put the flatbread into the frying pan and increase the heat to medium.
- Cook for approximately 3 minutes, until the surface is dry and the underside has some brown spots on it.
- Flip the flatbread over and cook for a further 2 minutes, or until brown spots are evident on the underside.
- Remove from the frying pan and place in a clean tea towel to cool.
Notes
I use a 22cm frying pan because that is what I have. You can use whatever size you want, preferably not non stick.
Shape your dough ball using whatever process you are comfortable with. I hold the dough in my hands and pull the sides of the ball down and under, which results in a seam on the bottom of the ball. This seam disappears when the dough is rolled out. Don't stress to much about it though. Anything that gets you a ball is good.
Stress less about the thickness of the flatbread and more about the size of your frying pan. Don't roll your dough larger than your frying pan because you are just making life difficult for yourself.
I cool the flatbreads in a tea towel as this keeps them soft and pliant. If you cool them on a rack they will still be nice, but may not be as soft.