Flatbreads

For those who can tolerate small amounts of oxalates, these flatbreads are a fabulous treat. With regard to histamine, often the problem with bread is the proving process and so breads with a longer prove time (such as sourdough) may cause a more significant reaction. Given that there is no yeast in this recipe and also no proving process, I find I can tolerate a small amount of flatbreads every now and then. This recipe works best if you have a mixer but with a bit more time and effort could also be made by hand. It can also be easily halved. 

Hot tip: When measuring water, the amount can be measured in grams or millilitres - the number will be the same. 

FLATBREADS

620g plain flour*

50g olive oil
½ tsp sea salt

600g/ml boiling water

1. Add flour, olive oil, salt and boiling water to the mixing bowl
2. Mix until the majority of the heat has dissipated and the ingredients have come together as a dough
3. Split the mixture into 20 pieces (each will weigh around 62g)
4. Roll each piece into a ball and then flatten it with your hand on a lightly floured surface.
5. Using a rolling pin, roll into a thin, flat circle about the size of a small plate 
6. Heat a frying pan to medium-high and put in the first raw flatbread
7. Fry (dry) until large bubbles appear (the first one doesn’t always puff very much) and the underside is dry with no wet looking spots
8. Flip it over and cook until there are no wet looking spots on the second side.
9. Remove and repeat!

I like to keep the cooked flatbreads inside a clean tea towel which I have sitting ready beside the stove top. Any questions, please do not hesitate to ask.

Enjoy (in moderation) ❤️ 

*Which flour to use? If all plain flour is used, the flatbreads will puff more in the cooking process and will be slightly easier to make. If some wholemeal/wholewheat flour is included, the flatbreads will be better for you but will turn out a little bit heavier but with (in my opinion) a slightly better taste. I like a mix of 420g plain four and 200g wholemeal/wholewheat flour. If you are a beginner cook, I would recommend using all plain flour the first time you make these.