Easy Herby Flatbread Recipe

Today’s recipe is yet again another easy one. This flatbread only takes about 10 minutes to mix and minimal kneading. With only 30 minutes resting time and just a few seconds to cook, it makes for a great mid-week meal. I usually make the mix and then use that 30 minutes to whip up a quick curry and dinner is on the table in less than an hour.

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I like to add parsley and oregano to them, however I like to switch it up every now and then, depending on what I am having the flatbreads with. Pepper and rosemary is a great variation, or even garlic powder and basil. The possibilities are pretty much endless.

Although as much as I love these flatbreads with curry, they can also be used for wraps. Just wrap it around some lovely homemade koftas and salad, and you have one of our family’s favourites for lunch or dinner. I particularly like these with my harissa seabass and roasted vegetables.

This recipe makes 6 medium sized flatbreads. If you need more or like a crunchier flatbread, adjust the cooking time and ingredients accordingly. They reheat well, and are also great enjoyed cold, so are ideal for meal prepping.

Easy Flatbread

Easy Herby Flatbread

Quick and easy flatbread with herbs. Perfect side for a myriad of sauces and curries.
Prep Time40 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian
Keyword: bread, flatbread
Servings: 6 Flatbread
Calories: 176kcal
Author: rominaslittlecorner

Ingredients

  • 1 cup Plain Flour
  • 90 ml Full Fat Milk
  • 25 g Unsalted Butter
  • 1/4 tsp Salt
  • Dried Parsley and Oregano To Taste
  • Oil for Cooking

Instructions

  • Start my melting your butter in the milk on the hob. Don’t overheat the milk.
  • In a bowl mix your flour, salt and herbs. Once the butter has melted pour in the mixture and start kneading until everything is incorporated. No excessive kneading needed, you should have a smooth dough if it’s too sticky add extra flour.
  • Wrap it in cling film and let it rest for 30 mins up to an hour.
  • Once that time is up, cut your dough into 6 parts and roll them out into circles, I like them to be really thin, so I’d say about the thickness of a 5p coin (around 2 mm)
  • Brush some oil on a non stick pan over medium heat and once that’s heated place your first piece of dough on it.
  • Cook for around one minute, once it starts to bubble up flip it and cook the other side.
  • The other side should be cooked after about a minute, both sides should have darker circles where the dough bubbled up during cooking, set it on a plate and brush it with oil to give it that lovely golden colour and cover while you cook the rest.*
  • Enjoy while warm, or wrap them tightly in cling film to store for the next day.

Notes

*If you prefer them to be crunchier just cook for longer.


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