You Need Only A Few Ingredients To Make These Homemade Flatbreads
It's safe to say you could call breadmaking the "it" hobby of 2020, as evidenced by the sourdough starter boom and the abundance of homemade loaves that have become common snaps on our quarantine social feeds. But in the midst of the boules, rolls, and baguettes, very few people seem to be making the humble flatbread.
In Five-Ingredient Vegan, Katy Beskow shares a slew of wonderful recipes that, as you've probably gleaned, require only five ingredients, or sometimes even less. Among her basic recipes—those ones you'll make and master until you can hardly remember spending money to buy them premade—are these easy flatbreads. Made using only three ingredients, they're certainly worth getting to know as they can become a perfect accompaniment to curries or, as Beskow recommends, vegan tagines.
In Beskow's native United Kingdom, self-rising flour is as common as all-purpose flour. Stateside, you'll be a bit harder-pressed to find self-rising flour, though it is possible. Luckily, even if you have to blend your own "self-rising flour" the recipe still requires only five ingredients, keeping the titular promise of the book.
According to the flour experts at King Arthur Flour, to blend up your own self-rising flour, blend 120 grams of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. For this recipe, you'd be best off doubling their recipe and then storing the rest in the cupboard for next time.
Makes 8 flatbreads
- 250 g (9 oz.) self-rising flour, plus extra for dusting
- 250 g (9 oz.) unsweetened soy yogurt
- 1 tbsp. sunflower oil
- In a large bowl, mix together the flour and soya yogurt to form a dough, bringing it together with your hands toward the end. Set aside to rest for 30 minutes at room temperature.
- Lightly dust a clean work surface with flour, and cut the dough in half. Cut each half into four pieces. Use a rolling pin to roll each piece to the size of a small plate.
- Heat a flat pan over medium-high heat until hot. Rub each doughy flatbread with a little oil, then use tongs to place onto the hot pan. Cook for 20 to 30 seconds until golden-brown patches appear. Carefully turn the flatbread and cook the other side for 20 to 30 seconds. Repeat until each flatbread is cooked. Serve warm or at room temperature.
Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine, TheTaste.ie, and SUITCASE magazine.