Fantastic Flatbread

    (24)
    23 min

    This super-easy flatbread recipe, creates the most delicious wholemeal cracker-like bread. It's perfect when topped with butter, cheese or anything you fancy.


    27 people made this

    Ingredients
    Serves: 12 

    • 165g wholemeal flour
    • 165g plain flour
    • 4 tablespoons vegetable oil
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 175ml buttermilk, room temperature

    Method
    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. In a large bowl combine the wholemeal flour, plain flour, oil, bicarbonate of soda and salt. Add enough buttermilk to make a stiff dough.
    2. Knead dough for 30 seconds on a well-floured surface.
    3. Cover dough to prevent drying. Roll small handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 26cm circles. Place onto ungreased baking tray. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough.
    4. Bake in a preheated 180 C / Gas 4 oven for 8 to 10 minutes. Cool on wire rack briefly before breaking along scored lines.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (21)

    Toops
    by
    1

    This was very easy and had a lovely flavour I cooked them in the oven, and after they were cooked and cooled I popped them back in a hit oven for a further cooking that made them drier they were very good served with baba ganouch  -  28 Apr 2014

    by
    50

    I was looking for a flat bread that was like Gyro bread. Cooking this in the oven made more of a cracker, so I decided to try it on a hot cast iron griddle on the stove. They came out wonderfully!! Just what I was looking for. I would up the salt to 1 teaspoon, a little bland.  -  03 Jun 2003  (Review from Allrecipes US | Canada)

    by
    41

    A good little, simple recipe. On my second batch, I left it in the oven for an extra tenminutes, and they became like little crackers that can keep for a long time!  -  26 May 2000  (Review from Allrecipes US | Canada)

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