Wholemeal Flatbread
These wholemeal flatbreads are my easy version of naan bread. Perfect for scooping up a curry, dipping in soup, using as a pizza base, or spreading with your favourite lunch toppings.
Servings 8
Ingredients
Base
- 2 c wholemeal spelt flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ c plant-based milk
- 1 tbsp olive oil
Instructions
- Mix ingredients in a bowl, adding a tablespoon or two more milk if needed to get a soft dough. Knead on a floured board for 5 minutes until smooth, then divide into 8 portions and leave to rest on the bench for at least 10 minutes (up to a few hours).
- Roll each piece of dough into a large thin circle, drizzle and spread with a little more olive oil, then cook olive oil side down in a medium-hot pan for 2 minutes until just puffed, then flip for another minute until golden. Transfer to a plate, cover with a tea towel to keep soft and warm, and repeat with the remaining dough. Eat straight away for a soft version, or later for crispy.
Video
Notes
- Gluten free: Use your favourite gluten free flour mix, although they won't be as puffy as when using wholemeal spelt.
- Oil free: Omit the oil from the mix, and fry them in a non stick pan. They work and taste better though with a little oil (it helps keep them soft).
- The dough balls do need to sit for at least 10 minutes to let the gluten settle before rolling, but you can leave them for up to a few hours without the baking powder losing it's oomph. They do taste best straight out of the pan though, so if you're not serving them straight away, put the dough balls or rolled out flat breads in the fridge in a sealed container until you're ready to cook. I've left them up to a day in the fridge like this and they still turn out great. You can also pop the dough balls in the freezer overnight
- You can also spread the top side (after flipping) with a mix of olive or coconut oil, crushed garlic, and chopped parsley, for a garlic herb flatbread.