Tasty Tortillas - Easy to Make Flour Flatbreads
Flatbreads - a Versatile Alternative to Rice, Pasta and Potatoes
Oct 6, 2009
Coming up with a serious alternative to the conventional potato, rice, or pasta accompaniments to the main ingredient can prove a bit of a brain teaser.
However, there’s a very simple solution using ingredients which are basics in most kitchens; plain flour, salt and olive oil. These flatbreads are basically a variation of the simple Mexican tortilla and are perfect as the finishing touch to a diverse range of dishes from across the world.
Asian Cuisine
Brush them with olive oil, grill them and cut into triangles as a finishing touch to the sensational tasting sizzling chickpea salad.
Turkish Cooking
Cut them into slices and serve with hummus and tzatziki.
Middle Eastern Meals
Instead of crusty breads, use them as a scoop for dipping up savoury chunks of spicy potato stew.
North African Dishes
They’re perfect for using as hand held street food. Wrap flatbreads around falafel, mushrooms, onion, tomatoes, chilli sauce and cheese.
Mediterranean Cooking
Lightly fry them filled with cheese and fresh herbs such as marvellous mozzarella and basil pockets.
Western Cuisine
For a family favourite, fill them with tuna and top with tasty melted cheese to make savoury tuna wraps.
Once a cook adds flatbreads to their culinary armoury, they’ll find that they turn to them more and more when compiling the weekly menu.
Ingredients for Simple Flatbreads
- 200g plain flour
- 2 tbsp olive oil
- 1 tsp salt
- 150ml tepid water
For two people
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Preparation for Simple Flatbreads
- Sift the flour into a bowl and add salt.
- Add the olive oil and work into the flour until the flour has almost a granular texture and all the oil is absorbed and broken down.
- Carefully add the tepid water and stir with a spoon until the dough is pliable, but not moist. (This can be a bit of a judgement call depending on the quality of the flour. It’s better to add the water gradually until the right consistency is achieved.
- Knead the dough for a few minutes and then tear into four roughly equal parts.
- Roll each into a ball and then flatten to a small disc shape.
- Using a rolling pin, work each disc with on a lightly floured surface until they’re about the size of a medium sized dinner plate.
- Heat a heavy bottomed frying over a medium heat till its base is very hot.
- Place a flatbread in the pan and dry fry on each side for two minutes until dark brown patches appear on the side that is being cooked.
After that the flatbreads are ready to use.
Cook’s Tip: If using flatbreads with stews or dip, fry each side for 30 seconds longer for a stiffer consistency and leave to cool on a tray. If using them as a wrap, cover the flatbreads with foil and place them in the oven at a very low heat until ready to use. This keeps them more pliable.
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