Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Easy homemade flatbreads
Ever wondered why those 6-week-old flatbreads in your cupboard are still going strong? It’s most likely because they are full of preservatives to keep them from going mouldy! We know quick solutions are necessary in today’s busy world so we’ve come up with a simple flatbread recipe that’s speedy to prepare and will reward you with a light, fluffy bread that’s full of flavour.
Made with 4 simple store-cupboard ingredients, these flatbreads pair perfectly with Mexican dishes, dips and our Roasted Baharat Cauliflower. Our cold pressed rapeseed oil works a little bit of magic here – bringing a delightful texture to the breads that’s a real joy to eat.
A brilliant recipe staple to keep in your back pocket!
Ingredients
Method
Place the yoghurt in a bowl, tip in the oil and stir together.
Add the flour and salt and mix until thoroughly combined and the dough comes together in a ball. Cover the bowl with a tea towel and rest for half an hour.
Tip the dough onto a floured surface and separate into four pieces. Use your hands to shape into rounds, then using a rolling pin, roll out the dough into large circular flatbreads, adding a sprinkling of flour when required.
Use your rolling pin to lift the dough into a hot pan and dry fry for up to 1 minute on each side (when bubbles start to form, it’s your cue to flip!). The flatbreads should be fluffy and bubbly with a nice light colour on each side.
Any left over flatbreads (or if you’re batch making to use at a later date) can be stored flat in an airtight bag or container in the fridge for up to a week and warmed individually in a dry pan before using.
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