Simple Pan Flatbreads

Ingredients

• 10 heaped tbsp (250 g) — white flour
• 120 ml — water
• 1 knife tip — table salt
• 1 tbsp — birch bark sweetener
• 30 g — rapeseed oil
• 1 knife tip — turmeric
• 1 tsp — dry yeast

Preparation

1. I mixed all the ingredients (reserving 2 tablespoons of flour for dusting the work surface) in no particular order and formed the dough, which I left to rise in the kitchen at room temperature for approximately 2 hours (until it doubled in volume, as shown in the first photo).
2. I divided the dough into 3 pieces, rolled each flatbread out with a rolling pin (or you can shape them by hand), and let them rest for about 20–30 minutes to rise again.
3. I cooked the flatbreads one at a time in a cast iron pan for 5–6 minutes on each side over medium heat; they are done when they develop a light brown colour as in photos 3 and 4.

Recipe in pictures

‹›