We have occasionally been buying flat breads to make lunch time wraps, especially when my crew go out in the boat, fishing for the day. As always the plastic packaging that these wraps come in, bothered me, although all the scrunchy plastic goes to my local supermarket who are a collection point for Redcycle, it is still another piece of plastic being produced and bought.
I have made flatbreads many times before but again got out of the habit of making them. So what I have started to do on a Saturday morning is to make a batch of the simple dough and either freeze that dough for later or go ahead and make the flatbreads, then roll them up and freeze them for the week ahead. They defrost perfectly, warming them on a dinner plate in the microwave for 5 to 10 seconds or pop them in a hot frypan for about 10 seconds a side to warm them through.
These flatbreads are soft enough for actual wraps but still quite study enough to make a thin and crispy pizza base, either way they are easy to make and a delight to eat. I have made them with both white or wholemeal bread flour, the wholemeal variety has more body, as you would expect and I always like the thought of getting more fibre into my diet if I can.
I utilise my Thermomix to make the dough but a stand mixer with a dough hook attached or just kneading the dough with your hands for a good 10 to 15 minutes would work equally well.
Add 335 gram of wholemeal bread flour to the bowl of the TM
Now add 180 grams of water, 55 grams of oil, and 1 teaspoon of salt
Blitz for 6 seconds until just combined
Then knead for 2 minutes until a smooth dough is achieved, let rest for 15 minutes before rolling out
Tip the ball of dough onto a countertop dusted with flour, weight out ball of dough and then divide by 8, this makes sure your flatbreads are quite even in size
Roll out as thinly as possible, don't worry if they're not perfectly round, rustic is good.
Heat a non stick, heavy based frypan on medium heat, brush with a little oil, then cook the rolled out flatbread for 2 minutes on the first side and 1 minute on the second.
Like pancakes or pikelets the first couple will not be as golden brown as you would like them, by the third one you will be on a roll, so to speak. Adjust the heat as you see fit and re-brush with oil in between each one. To keep them warm and flexible, every time I take a cooked one out of the pan, I flip the stack so the fresh one out of the pan is now at the bottom of the stack, I hope that makes sense.
Over to you, what simple bread do you make at home?
Have a lovely day,
💗Fi
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