A recipe by Charlotte Pike
500g plain or spelt flour
1 large pinch sea salt
4 tbsp olive oil
Place the flour and salt in a bowl and stir to distribute the salt. Add the water and oil and stir to combine. Fold and knead the dough until all the dry flour is incorporated. Once the dough is brought together, knead the dough for 5 minutes until smooth. Leave to rest for a minimum of 10 minutes.
Once the dough is rested – leave it for longer if you have more time – and divide into 8 balls. Heat a good non-stick pan over a high heat. Roll out until around 5mm thick – you might not need flour, but use a little if the dough is sticking to the surface or rolling pin. Do this one at a time.
Roll and cook the flatbreads one by one in the hot pan. Cook until lightly browned, tuning the flatbreads half way through. They may puff as they cook. The pan needs to be hot, but not too hot so they burn. You may find the pan needs turning down once you’ve cooked one or to flatbreads. Alternatively, they could be cooked on the barbeque.
Serve warm or cold, but allow to cool on a wire rack so that they don’t soften. These flatbreads keep for a day if stored in a sealed bag or container once cool. They freeze well. They’re delicious served with salads, stews, soups and curries, instead of a naan.