SâA lot of things about 2020 made it a terrible year, but one great thing that came out of it for me was to enjoy this flatbread recipe,â said Chef Poppy O’Toole. âIt’s so, so simple. I’m one of those people (like my mom) who goes to stores almost every day because I forgot something about the department store.
âAt the height of the lockdown we weren’t able to do it, but finding out how easy it was to bake flatbread meant lunch was still sorted. Easy flatbread. Hummus. Dips. Perfection. But also a flatbread to be used in so many ways.
250g / 9oz plain flour, plus a little more for dusting
250 g Greek yogurt (or 125 ml / Â½ cup lukewarm water + 2 tablespoons vegetable oil, if you are vegan)
1 teaspoon of onion, poppy or sesame seeds
1 teaspoon of baking powder
Salt and black pepper
1. It’s literally so easyâ¦ in a bowl, combine all the ingredients – flour, yogurt, seeds, baking powder and seasoning – into a paste. Knead for about three minutes, until you get a soft but not sticky ball. Cover with a clean tea towel and let stand for 10 minutes.
2. Cut the ball into four equal pieces and use a rolling pin to roll each into a thin circle. You’re aiming for a diameter of around 12cm / 5 inches – but don’t worry if they look rustic in shape. Reserve the rolled flatbreads flat on a lightly floured surface.
3. Place a large, dry frying pan on high heat. Let it heat up, then throw in the first flatbread – no oil, no butter, nothing … just hot, dry heat.
4. Once bubbles start to form in the dough (about 30 seconds) and you have some charcoal on the underside, turn the flatbread over and cook the other side for about 30 seconds, to get a little tank there too. Keep warm while you do the same with the remaining three flatbreads. That’s it, remove from the pan and serve (or let cool and wrap tightly to store).
Recipe from ‘Poppy Cooks: The Food You Need’ by Poppy O’Toole (published by Bloomsbury, Â£ 16.99; photograph by Louise Hagger), available now.