I first made these because I couldn’t be bothered to go to the shops and buy bread, but they tasted so good I started whipping up batches of homemade hummus, baba ganoush or smashed avocado to serve with them at dinner parties!
They take almost no time at all and the mess is minimal (which is always a bonus.)
Here I use wholemeal flour because that’s what I prefer to eat and I have found it harder to find wholemeal wraps or flatbread in the shops, but do mess about with the recipe and try different flours or perhaps a mixture of plain and wholemeal.
Wholemeal Flat breads
makes 4 (which is probably enough for 2 people)
1 cup of wholemeal plain flour, plus extra for dusting & rolling
1/2 cup of water
1 dessertspoonful of oil (any vegetable oil is fine)
1) Stir all of the ingredients together in a bowl.
2) Dust the chopping board with flour
3) Knead the dough just enough to bring it together
4) Divide into four pieces and roll out into side-plate sized circles, about 2-3mm thick
5) Dry fry each flat bread in a non-stick frying pan on a high heat. Cook for a few minutes, turning regularly, until they turn a slightly paler shade and develop golden brown blotches.
6) Serve warm, sliced with dips or leave to cool and use as wraps (although they are slightly more brittle than the shop-bought ones so they may snap). I had mine with a poached egg – delicious!