This flatbread dough recipe is quick, easy and serves many purposes. It started out as a flat bread and gozleme dough and then one day I got distracted and never got around to rolling and cooking. So, by the time I got back to it I thought I'd try it out as a pizza dough and was happy with the result. I've also used it to make naan and tortilla for Enchiladas and quesadillas. I haven't found a flatbread style use yet that it hasn't worked for.
Versatile flatbread pan fried and ready to enjoy.
I've also played around a little with the flour. I usually stick to 1 cup plain flour and mix it up from there. I've tried atta and wholemeal so far but I'm sure it would work with whatever you had on hand. If you have a specific use that lends itself to herbs or spices feel free to sprinkle some in. A little bit of cumin and paprika is nice for the tortilla in my experience. And without further ado....
Versatile flatbread dough
Ingredients2 cups flour
1/2 cup active sourdough starter (can use non-active for any use except pizza/focaccia)
1 cup water (amount can vary)
Flatbread dough kneaded and ready to prove.
Mix all ingredients in a bowl to form a rough dough. Knead lightly to bring together. Leave to rest for one hour for flatter uses, 4 hours for naan or the like, or until doubled for pizza or focaccia (these times are a guide and will depend on the temp and of course they are pretty flexible). Roll or flatten as needed and then either pan fry or top and bake.
All rolled out and ready to go!
Flat breads are such a simple thing to make at home. Such unassuming ingredients come together for a tasty result. In fact, I've completely spoiled my girls and they now wont eat any commercially made option. As an extra bonus - one less plastic bag contained product on the shopping list. So, if you are thinking of taking part in plastic free July this might be a handy recipe to bookmark.
Do you make your own flat breads at home?
Have you turned any family members off the bought option with any homemade efforts?
Laura, flatbread is on my to do list. My son is keen on garlic naan bread as he likes Indian food so I must make a curry and naan bread soon.
ReplyDeleteYou could definitely add some garlic to the recipe and keep your son happy Chel. Happy baking.
DeleteThis is great, Laura, thanks for sharing. The more use I can get out of my sourdough starter the better - and I love a basic recipe that you can transform into lots of different uses. I've done the odd tortilla and flatbread using yogurt & baking powder as the raising agent. I haven't quite nailed making them soft enough the next day to be used for a lunchbox 'wrap' so we have just stopped having 'wraps' due to the plastic packaging. More experimentation needed! Cheers, Sally
ReplyDeleteYes, a versatile recipe is a handy one. Sometimes I just mix this up when I'm doing dough and decide what it will be later.
DeleteI'm not sure about keeping soft for next day. I've found if I put them in a plastic bag and seal (you could try a sealed container if you don't have a bag) while warm they keep soft for a few hours but I've not tried for the next day. But maybe this could work if you had time to cook the wraps in the morning and then they'd be ready for lunch? If you find a solution do share it with me - my girls like the soft wraps too but that usually means me having a bowl of dough in the fridge and making them 'to order'over a few days.
Cheers,
Laura
Update Sally - I tried this overnight this week and the wrap stayed pretty soft in a ziplock bag.
DeleteGood to know, cheers!
ReplyDelete