Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: breads, easy
Serves: 4 medium flatbreads | Prep time: 5mins + 30mins rest | Cook time: 20 mins (5 mins per flatbread)

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Flatbread is the overarching term for a flat piece of bread (duh) which encompasses countless variations from all over the world including paratha, roti, naan, pita, bing…etc. This basic recipe was adapted from Julie Goodwin and makes a flatbread that best resembles a paratha x pita with slightly crispy edges and a soft centre that’s perfect for wraps. You can even roll it out thinner and make pita chips for dipping! (If you’re looking for a more sturdy flatbread for pizzas, check out my basic dough recipe.) There are only a few ingredients you’ll need for this recipe and it is so simple and straight forward that you’ll never buy store-bought wraps ever again! You don’t even need to turn on the oven or proof the dough. Just mix the ingredients into a bowl, knead for a couple minutes then rest it for 30 mins and you’re ready to cook it! There’s no baking involved, just cook it on a pan for a few minutes on each side and you’re ready to serve. Easy, huh?

This recipe makes 4 medium pieces of wraps. If you prefer larger full-sized wraps then double the recipe and divide your dough balls into 6 pieces instead of 4. I love making these because I can control how thick, thin, or large I want my wraps and also control how crispy and toasty it is. I can make as many as I need and not worry about leftover wraps that might go mouldy in a few days if I forget to use them and there’s also no waste from food packaging. It’s a win-win!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

You can also sub the olive oil in the dough for butter to make it more buttery, but the taste difference is pretty minimal so I omit it for the health reasons.

You can also use whole wheat flour but the result will be a bit more dense and dry. It also won’t puff up on the stove and you may need to add more oil.

Directions:

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In a large wide-based bowl, mix the flour and salt together. Make a well in the centre of the flour and add in the olive oil and milk to the centre.

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Mix the ingredients together with your hands by bringing in the flour from the sides of the bowl into the centre until you get a rough sticky dough. Knead the dough in the bowl (or onto a flat surface if your bowl is too small) for about 2-3 minutes until you get a smooth elastic dough ball. You can add more flour as you knead if your dough ball is sticky. Cover your dough with a clean tea towel and let it rest for 30mins at room temperature.

Alternatively you can also use a stand mixer for this step but there’s so little kneading required that I couldn’t be bothered getting out my machine and washing extra bowls.

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After 30mins, divide the dough into 4 equal pieces and roll each piece out to about 3-5mm thickness.

Rolling it out thinner makes it crispy and difficult to use as a wrap without cracking (but might make some good chips for dipping!). Rolling it too thick will result in a doughy dense flatbread.

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Heat a skillet on MED heat and when the pan is heated, add a small drizzle of olive oil (~1 tsp) and swirl it around so it coats the pan. Put a rolled out dough onto the oiled pan. After a few minutes the flatbread may form puffy pockets of air (some bigger than others) – this is normal but not all flatbreads will puff up so don’t worry if yours doesn’t. Check the bottom of the flatbread and flip it when you see toasted golden brown spots (~3 mins). Cook again on the other side until golden. Repeat this cooking method with the other 3 flatbreads, adding a small amount of oil to the pan each time you start cooking a new dough. Stack the finished flatbreads on top of each other to keep them soft and warm until ready to serve. Done!

Note: You can make these ahead of time and keep it in the fridge covered. Just microwave them when you’re ready to use or toast them in the oven until warm. You can also freeze the cooked bread or keep the dough in the refrigerator for a couple days, wrapped.

I used this flatbread to make a wrap with leftover garlic rosemary lamb roast, creamy mint yogurt sauce and quinoa with dill. It was SO good!

Summarized Recipe: