Soft flatbreads
SERVES 6 PREP 15 mins plus proving COOK 15 mins EASY V
110g self-raising lour, plus extra for dusting
110g plain wholemeal or atta lour 3 tbsp rapeseed oil, plus extra for
the bowl small knob of butter, melted
Sift both the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water, and bring the mixture together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water.
Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave to prove for 30 mins.
Tip onto a floured surface. Divide the dough into six balls and roll each out into a thin, 18-20cm wide circle. If you like, you can divide again into 12 balls to make smaller flatbreads.
Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to pu up. Put on a plate and brush with butter. Repeat with the rest of the dough.
PER SERVING 204 kcal • fat 9g • saturates 1g • carbs 26g • sugars none • ibre 3g • protein 4g • salt 1g