15-MINUTE FLATBREAD, Yeast & Sugar Free, Easy-Peasy, Wheat-free option

A quick and easy 'hot off the grill' bread for outdoor dining

Quick and Easy Flatbread:  Puffy and Bread-like or thin & crispy

Flatbreads are simple to put together, cook almost instantly and come to the table hot - perfect for outdoor dining.

Recipes for flatbreads abound: with or without yeast, with or without yoghurt, topping or no topping.

67 prefers the simplest recipe -- flour, liquid, salt, baking powder and olive oil -- learned at a fish restaurant, of all places. The key to it's delightful taste and texture is carbonated water.

There's a bit of kneading involved but essentially, it's mix, form and cook.  And it tastes very, very good.  

The flatbread is shaped into circles for a more bready texture and appearance or can be rolled very thin for a crisp finish.  67 adores both types.

Cost: little
Serves: 4-6

Ingred:
   2 cups flour (67 used spelt but common wheat will do)
   1 tsp salt
   1 tsp baking powder
   3/4 cup fizzy (carbonated) water

   olive oil (opt)

Method:

1. Set olive oil aside, if using
2. Tip dry ingreds into a med bowl; stir; add water in one go
3. Mix with hands or spoon till blended; tip out on a lightly floured board
4. Knead 5 minutes until soft & yielding, adding a bit more flour if necessary; rest 10 minutes
5. Divide dough into 4-6 balls
6. For bready flatbread: Either: (a) heat an ungreased non-stick frying pan on high; roll or press balls out to a 1/2inch/1cm thicknsss; slap onto the the surface of the frying pan; turn heat down to med high; cook 3-4 mins each side or until cooked through (dark/black patches are a bonus) OR (b) bake in the centre of a very hot oven 8-10 mins until puffy and golden
7. For crispy flatbread: preheat oven to 200-220c/ 400-450f; roll the dough between two sheets of lightly floured greaseproof paper until 1/8inch/ 1/4cm thin: if you like, sprinkle dough with sesame seeds or mixed herbs  arrange on baking trays; bake in the centre of the oven 10 mins or until golden and crispy
8. When bread is out of oven, spray lightly with olive oil 
9. Keep warm in a low 100C/170F oven

Comments:

'I can't decide which of these I like best.  The hot puffy bready one is good with soup, salad or rolled around meat. The crispy ones are great for dipping.  And so easy to make.'  Journalist

         More bread on Nav Bar: Recipes II

 Please leave a Comment in the box below 

   
This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.