Quick Flatbreads

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Ingredients

• 200g wholemeal flour or plain flour
• pinch of sea salt
• 100ml lukewarm water
• 2 tbsp vegetable oil (or olive oil), plus extra for frying

Method

1. Combine flour and salt in a mixing bowl.
2. Gradually pour in the water, stirring as you go.
3. Bring the mixture together with your hands until it forms a dough. Don't worry if it looks messy at first - this is normal.
4. Drizzle in the oil and work the dough until smooth and pliable.
5. Add flour if too wet, or a drop more water if crumbly.
6. Knead vigorously for 5 minutes until the dough feels elastic and springs back when poked.
7. Either use immediately or rest for 30 minutes under a damp cloth (resting makes rolling easier).
8. Split into 4-6 portions depending on desired size.
9. Roll each piece into a thin circle on a lightly floured surface, turning frequently to prevent sticking.
10. Aim for roughly 2-3mm thickness - wonky shapes add character!
11. Heat a heavy-based pan over medium-high heat.
12. Brush lightly with oil.
13. Cook each flatbread for 90 seconds until it bubbles and puffs, then flip and cook another minute until golden spots appear.
14. Stack finished flatbreads under a tea towel, or wrapped in foil to stay soft.

Cook's notes