Flat bread

I’ve gone flat bread crazy. I made it once and it was so easy and tasted so good I’ve made it repeatedly ever since.
There are so many variations on flatbread, the type of flour you choose to use and whether or not you chose to use yeast (most flat bread is unleavened which means that yeast is not included but some people chose to use it and yeast is used when making the popular flatbread, pita). Choose whatever flour you fancy (I’ve used chickpea flour before and really liked it) and you are on your way.

Here’s my recipe, it yields about 7-8 flat breads, feel free to double if you are having a party (parties are good flat bread events).

Flat bread (this is a variation of the Italian flat bread Piadina)


250gm plain flour

1 tablespoon olive oil

1/2 to 3/4 cup tepid water

pinch salt


Put the flour in the bowl of your stand mixer, with dough hook attachment. Dissolve salt in the tepid water. Make a well in the centre of the flour add oil and water. At a reasonably slow speed ensure flour and wet ingredients are binding together, if not add a little more tepid water until dough forms into a ball.

Allow the mixer to knead the dough for about 10-12 mins.

Remove dough, it should be very soft and silky to touch, place on a clean tea towel and place a bowl over the top. Allow it to rest for about half an hour in a warm draught free spot of you kitchen.

Get small egg sized balls of the dough and roll out reasonably thinly on a clean floured surface.

In the meantime get your griddle pan on a high heat and get it to almost smoking point, it needs to be really hot to cook the bread.

Place the rolled out dough onto the hot griddle and allow it to cook for about 3mins each side. It will bubble and blister, this is what you want. After you’ve cooked a few you’ll get a better indication of how long they will take each side.

Wrap them in a clean tea towel to keep warm prior to serving.

To Serve

I quite like them with a slow roasted leg of lamb, hummus and salads. Or like this, with hummus , lamb kofta’s and dukkha. All home-made of course.

You could make any dips you like to serve them with or use your favourite lamb kofta recipe too.

I’ll post my dukkha, hummus and kofta recipes at another time.


About dblake73

I like to bake. I am a Business Analyst that spent time studying patisserie. I choose the Stones over the Beatles and I find shopping online relaxing. I am happily married with 2 boys. I live in and love Melbourne.
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