Crispy flatbread



  • 1 cup flour (use good quality bakers flour if you have it)
  • up to 1/2 cup of warm water
  • about a pinch of salt
  • about a tspn of olive oil

The cooking surface

Before you start: what are you cooking the bread on? We use a cast-iron frying pan. Some people have a griddle. Whatever you use, turn the heat on before you start. That way, the surface will be at the right temperature by the time you start cooking.

You shouldn’t need to oil your surface before you start. The flatbreads cook better on a dry surface. But you will need to oil the frypan when you are finished, as always.


  1. Put the flour in a bowl and shape it so there’s a mound with a small dent in the middle (something like an extinct mini-volcano).
  2. Put the oil and salt into the dent and about half of the warm water.
  3. Mix it together with your hands, add extra water as required.
  4. When the dough stops sticking to the bowl, tip it onto a floured surface and knead for a few minutes. It’s done when the dough becomes smooth and stretchy.
  5. Pull off some dough, and shape it into a ball about the size of a golfball.
  6. Use a rolling pin to flatten it into the thinnest pancake you’ve ever seen. The thinner the better! It’s not called flatbread for nothing. The only limit will be the size of your cooking surface.
  7. Put each pancake-like flatbread into the frypan (or griddle, or whatever you are using) and cook for a couple of minutes until bubbles (large bumps, really) appear. Flip the flatbread and cook the other side.
  8. Wipe out your frypan and oil it as soon as you are finished and while it is still hot.


The flatbreads in this picture have some fried and ground coriander seed mixed in. It’s a good way to use any excess oil from a well-oiled pan. Just roast the seeds in the pan, grind them in a mortar and pestle, then add them with or instead of the salt.

Adapted from Simple Nourished Living


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