The clue really is in the name with this recipe – these are quick flatbreads because there’s no need to prove this particular dough. You pretty much just mix it up, knead it briefly, roll them out, fling them in a frying pan, and they’re ready. There’s a trade off however, being that due to the simplicity of the ingredients these bad boys are best eaten immediately, although funnily enough this doesn’t seem to be a problem in our house. Makes 4.
200g plain flour
0.25 tsp salt
100ml warm water
2tbsp olive oil
- Mix the flour and salt together in a large bowl, make a well in the centre and pour in the water and oil.
- Use your hand to bring the dough together, then transfer to a lightly floured surface and knead for 5 minutes until smooth (or use a stand mixer with a dough hook to do this for you).
- Now you have a decision – if you have time, leave the dough for half an hour while you make a salad, have a glass of wine, lay the table, water the garden, do whatever needs doing – or, just move on to step 4 (still have the wine though).
- Cut the dough into 4 equal pieces, and roll the first one out on a lightly floured surface, turning it often so that it doesn’t stick. You want to get it as thin as possible so that it cooks both quickly and fully, and whatever you do, don’t worry about making a perfect circle. Life is too short for that.
- Heat a large frying pan, and when its medium hot add a tiny slurp of olive oil, then use a piece of kitchen roll to wipe it all over the pan.
- Pop the first flatbread in there and while it cooks roll out the next one.
- When the flatbread starts to brown and puff up a little, flip it over to the other side, and when the second side is done remove and start again with the next one.
- When you’ve cooked them all, fill them with goodies, roll them up, and tuck in.