Herbed Flatbreads
These flatbreads are full of fibre, and will keep you fuller and more satisfied for longer!
- 200 grammes wholemeal flour
- 1 teaspoon dried herbs
- pinch of salt
- 2 tablespoons olive oil
- 125 millilitres warm water
- olive oil (for brushing)
- 1
Sift the flour into a large bowl and mix in the dried herbs and salt.
- 2
Make a well in the centre, pour in the warm water and olive oil and then bring the mixture together to form a dough.
- 3
Turn out the dough onto a lightly floured surface and knead for 5 minutes.
- 4
Return the dough to the bowl and cover. Leave to rest for 15 minutes.
- 5
Split the dough into 4 equal pieces and roll out to around 15 centimetres. If you want a thinner bread, roll it into a wider shape.
- 6
Put a frying pan onto a high heat and cook each flatbread for 2 minutes each side until it starts to puff and char slightly in places. Transfer to a plate and brush with a little olive oil. Can be kept warm in a low oven until ready to serve.
Photo: Pixel1
- 2