Flat bread~ by any other name

Unleavened bread, Matzo, Lavash, Tortilla, Roti, Chaipati, Kitcha, Bannock ….

“Man cannot live on bread alone, but on every word that comes from the mouth of God.” Matthew 4:4

I have one child who is testing Jesus’ theory on that. He has become somewhat of a bread expert. He knows what he likes and what is good quality bread. He is convinced he could have bread for every meal. What ever you call it, Flat bread is a versatile staple for the plant based diet. They can be made for lunches wrap, Mexican themed dishes, as a tasty breakfast or even just to round out a pot of curry. Best thing about this recipe that I original found on Taste of Home, is that it is basic. Add your own spices to make a personal twist on a good thing.

Couple notes about this flat bread: you need a pan that can get HOT! I use cast iron. It will work with non stick but not as quickly or easily. I find also that the taste changes with non stick. That is a minor detail. Multi grain flour can make flat bread but will be very seedy. As my bread expert expressly noted noted ” it’s bird seed bread “

Flat bread

  • 2 cups flour – I like sprouted wheat but all purpose will work fine too
  • 1/2 tsp sea salt
  • 3/4 cup water
  • 3 tbs good quality olive oil

In a mixing bowl or kitchen aid with dough hook combine and mix until a slightly tacky ball of dough forms. Your looking for a dough similar to soft bread dough. Remove and place into an olive oiled bowl and cover with plastic wrap and let sit for 10-20 min to rest.

Preheat your dry pan to med high heat.

Portion into 8 even portions and on lightly floured surface roll out thinly- Your looking to be about tortilla thin. If your dough is not rolling and just sliding back into place let sit longer to rest.

Once rolled place into hot dry pan. Dough will begin to puff and blister. Once dough looks like it has begun to brown on the one side flip over for few extra min of cooking. this process happens quickly so keep eyes on the pan. If bread begins to brown too quickly, turn down heat or season cast iron.

Neatly stack cooked flatbreads on top of a tea towel. Place a second towel over to trap the steam and let them soften to nice flexible flatbread texture. let them sit under the towel until fully cooled. then transfer to ziplock or airtight container.

Varitations : Garlic :add fresh garlic puree and onion powder, Apple Spice Add cinnamon spice and vanilla to dough

2 Comments Add yours

  1. Teresa says:

    I made this with all purpose gluten free flour. They turned out excellent. The key is making sure the pan is hot prior to putting the dough in the pan. Another fabulous recipe Tara! Thank you!

    Liked by 1 person

    1. Thanks so much Teresa for the kind words, I am glad it worked out for you!


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