Five minute flatbreads

The quickest and easiest bread I know. Cheaper than shop bought, and super quick. Even the kids could make these, they’re so easy! Just be careful with the hot pan part, if they do get involved.

Four ingredients, which I’d bet good money 95% of you have at home already. All you need is a mixing bowl, spoon, frying pan and rolling pin (and if you don’t have one of those, just use a glass.)

There’s no reason not to make these. Go ahead, get in the kitchen!

RECIPE (Makes 4)

300g plain flour (plus extra, for dusting)

4 tbsp olive oil

185ml milk (can substitute for almond or coconut milk, to make the recipe vegan friendly)

1/2 tsp salt

Combine all the ingredients into a bowl, and mix to combine.

Dust the work surface with flour and coat your hands too, then knead the dough for a minute or two, until it becomes smooth and pliable, as in the photographs. If you’re new to kneading, try the following steps:

Press – Stretch – Fold – Repeat

You’re basically massaging the ingredients together so they form a smooth, workable dough.

Heat up a medium sized, heavy based frying pan. I don’t add any oil as I don’t think it’s needed – they never stick. Divide the dough into four, and roll out to as thin as you can manage…about 5mm thick works for me, and it’s still robust enough to move to the pan without tearing. Once the pan is searing hot, lower one flat bread into the pan.

Cook for 1-2 minutes each side, before flipping over.

A good flatbread will puff up slightly (but deflate out of the pan) as it has in the picture above. If it’s looking a little pale after the first flip, you may one to give it another 30 seconds on each side.

Repeat the process with the remaining three pieces of dough. These flatbreads are best eaten warm, so I like to place the first ones in a warm oven whilst I cook the rest, or if the oven isn’t already on, I’ll keep them wrapped in foil.

These are perfect with any kind of kebabs (my favourite option), curries such as butter chicken, and stews, but you could use them for anything! I love that since there’s no yeast, there’s no proving time, or waiting around. They really can be made in five minutes.