Ingredients
Dough
- 180 g plain flour
- 1 level tsp baking powder
- 1 large pinch salt
- 100 ml cold water
- 1 tbsp olive oil
For Cooking
- 1 tbsp olive oil
- 10 g butter (can be replaced with more olive oil)
Instructions
- Mix dry ingredients: In a mixing bowl, stir together the plain flour, baking powder, and salt until evenly combined.
- Add wet ingredients: Make a well in the middle of the dry ingredients and pour in the cold water and olive oil. Stir initially with a rubber spatula until the mixture starts to come together.
- Knead the dough: Switch to your hands and transfer the dough onto a work surface. Fold it over itself a few times to form a smooth ball. No extra flour should be necessary.
- Rest the dough: Place the dough back into the bowl, cover it, and let it rest for 15 minutes to allow the gluten to relax.
- Divide and shape: Divide the rested dough into 4 equal pieces and shape each piece into a ball.
- Roll out flatbreads: On a very lightly floured surface, roll each ball into a circle about 18-19 cm in diameter, taking care not to use too much flour to avoid tough flatbreads.
- Prepare cooking fat: If using butter and olive oil, melt them together in a small saucepan or microwave-safe bowl. If using just olive oil, pour it into a small dish for brushing.
- Heat the pan: Place a non-stick pan about 18-19 cm in diameter over medium-high heat until hot.
- Cook first side: Brush the pan generously with the olive oil/butter mixture. Place the first flatbread in the pan and cook for 1-2 minutes until bubbles form and the underside is golden with darker spots.
- Flip and cook second side: Lift the flatbread out, brush the pan again, and flip the flatbread back in. Cook the other side for another 1-2 minutes until golden brown.
- Keep warm: Once cooked, wrap the flatbread in a clean tea towel to keep it soft and warm.
- Repeat: Repeat the cooking process with the remaining flatbreads, brushing the pan each time.
- Store and reheat: Flatbreads keep for 2-3 days, can be reheated in foil in a low oven or microwaved briefly. They can also be frozen and thawed before reheating.
Notes
- Adjust the recipe for the number of flatbreads desired using the provided formula (45 g flour, 0.25 tsp baking powder, small pinch salt, 25 ml water, 0.25 tbsp olive oil per flatbread).
- For 6 flatbreads: use 270 g plain flour, 1.5 tsp baking powder, large pinch salt, 150 ml water, 1.5 tbsp olive oil.
- For 8 flatbreads: use 360 g plain flour, 2 tsp baking powder, 1 tsp salt, 200 ml water, 2 tbsp olive oil.
- Use very little flour for rolling to keep flatbreads soft.
- Butter adds flavor but can be replaced fully with olive oil.
- Wrap cooked flatbreads in a tea towel to maintain softness.
- Prep Time: 14 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Frying
- Cuisine: Middle Eastern, World
- Diet: Vegetarian
