Flatbreads are one of my staples throughout the summer months, working so well with the types of food that I enjoy; middle eastern dishes, summer salads and dips, and barbecued meats.
Flatbreads can come in all shapes and sizes, but they are usually easier to put together than you think and taste so much better than the shop bought alternatives.
This simple recipe is so easy to do and almost impossible to get wrong – I once forgot to put the yeast in and could not work out why they were so dense until I realised my error.
However, stick to the recipe below and you will have super-tasty flatbreads that will mean those claggy shop-bought pitta breads will be a thing of the past.
You can make more quantities of the breads which can be frozen and microwaved a later date to be used for mopping up humous, curries, or making tasty falafel wraps. Overtime you can get more adventurous adding in other ingredients to the bread such as chopped coriander, some garlic butter, and diced dates and raisins.
1 servings per container
- Amount Per ServingCalories200
- % Daily Value *
- Total Fat
- Saturated Fat 0.5g 3%
- Sodium 380mg 16%
- Total Carbohydrate
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Glad you liked it Mick – it’s perfect for mopping up dips. Even better if they are homemade
Thanks Paul T for you flat bread recipe. Worked a treat, worked well with our home made tzatziki.