Makes 8 six-inch flatbreads

If you’ve run out of bread and grocery day is still a few days off, don’t fret!  In no time at all (and with only 3 ingredients plus a bit of water!), you can prepare a fresh, DELICIOUS batch of flatbread.  No yeast, no special equipment or skills, and no stress needed!  

Ingredients:

1 1/2 cups flour (all purpose), plus a bit more for dusting and rolling

1/4 tsp salt 

1 tbsp oil (preferably olive, but any type will do)

1/2 cup lukewarm water

Instructions:

~Wash your hands (you’re getting right into this dough)!

~Measure flour and salt into large bowl and toss together evenly with a fork. Make a well in the centre by pushing flour mixture away from the middle of the bowl.

~Add water and oil to the well and, starting with a fork, gradually stir in flour bit by bit until most has been incorporated into the wet ingredients.  It will look weird and shaggy and that’s ok!  Leave the dough in the bowl and use your hands to knead it for about two minutes or until it smooths out and looks uniform and has had a bit of a work-out.  Shape into a ball, Leave in the bowl, cover with a plate/tea towel/plastic wrap, and let the dough relax for about 30 minutes.

~After dough has rested, portion it into 8 pieces by using a knife and cutting the ball in half, then cutting each half in half, then cutting each quarter in half.  Use your hands to shape each into a ball and place back into bowl, covered, until ready to roll out.  

~Using a rolling pin (or a can from your pantry, label removed, can well washed and dried) on a lightly floured surface, roll each ball into a very thin round, about 5-6 inches in diameter.  Don’t worry about weird shapes; they’ll still be delicious!  Roll all flatbreads and just leave stacked while you cook them, one by one.  You’ll be able to separate them quite easily.

~Heat a medium-sized cast iron pan (or other heavy skillet) over medium heat until very hot.  Cook flatbreads in dry pan, about 1-2 mins per side/until slight charring occurs, flipping only once.  Adjust heat if pan becomes too hot or cool.  

~Stack cooked flatbreads on a large piece of foil.  When all are cooked, wrap in foil and keep warm in very low oven (150 degrees) until ready to serve.  They are best served the same day you make them but can be wrapped tightly and kept at room temperature for a day or frozen and rewarmed, wrapped in a 325 degree oven for about 10-15 minutes.

 

SO!  What can you do with your lovely flatbreads?...besides using them for dippers with curry, chilli, soup or stew, or for wraps and sandwiches, try one of these fresh ideas!

1.     Use them as a base for tuna melts

Mix well-drained tuna, a scoop of mayo, chopped onion and celery and salt and pepper, then scoop onto a flatbread, sprinkle with grated cheddar and toast on a rack or baking sheet under the broiler or at 425 degrees for about 5-10 minutes

2.     Fill with your favourite taco toppings

Seasoned ground beef/turkey/pork, shredded deli chicken, salsa, shredded lettuce, sautéed onions and peppers, guacamole, salsa - all heaped into these tender flatbreads breathes new life into Taco Tuesday!

3.     Top them for delicious, mini ultra-thin crust pizzas

A thin layer of canned spaghetti sauce, shredded mozzarella, and any toppings you crave!  Try pepperoni and mushroom or bacon and green pepper, or basil and tomato for a vegetarian pizza Margherita.  Bake directly on the rack or on a baking sheet for 5-10 minutes at 425 degrees

4.     Make a burrito-bowl salad

Invert flatbread onto a small metal measuring cup or oven-safe bowl and bake in a 375 degree oven for 5-10 mins or until crisp and lightly browned.  Cool, flip and fill with cooked rice or quinoa, a scoop of chilli, shredded cheese and lettuce, salsa, and diced avocado.  Drizzle with Caesar dressing and dig in!

5.     Roll into PB&J pinwheels

Spread a thin layer of peanut butter on surface of flatbread to about a half inch from the edge.  Top with a thin layer of your favourite jam.  Roll carefully, taking care to not make the roll too tight or filling will squirt out the ends.  Wrap roll in plastic wrap and freeze for 20 minutes.  Remove from freezer and slice into wheels.  Serve to any little one who is suffering from lunchtime boredom!