We love BREADS, who doesn’t?
This is such a versatile and basic flatbread dough, it is somewhere between a flour tortilla and an Indian chapati. The lime juice and oil are there to add flavour and keep the dough soft when you cook it.
These flatbreads are so easy to make and once you get a feel for the dough you won’t even need to weigh the ingredients out! I have made these in some pretty strange places including the Daintree Rainforest, on windswept Queensland beaches and in dusty caravan parks. This simple recipe can be conjured up even in the most testing environments.
We utilised this recipe a lot when living out of a van and used the flatbreads for everything. Breakfast wraps, lunch time tacos and to dip into our spicy curries. Aside from being easy to make, it is also extremely cost effective when travelling. If I can make them on the road, you can certainly make them at home!
Making bread from scratch has never been so easy!
- 250g flour + more for dusting
- ½ tsp baking powder
- 125g water
- ½ tsp salt
- 3tbsp oil
- juice of ½ lime
- 1 pinch ground black pepper
- Add the salt and black pepper to the flour and mix through evenly.
- Add all the wet ingredients and mix into a shaggy dough, if the dough sticks to your fingers add some more flour, if it is dry add some more water.
- Knead for 5 minutes untill you have a smooth soft ball of dough.
- Divide the dough into 8 peices and roll each into a ball.
- Flour your work surface and a rolling pin, roll each ball out, the dough should be just a few mm thick.
- Heat a large frying pan, when it is hot, brush the pan with a little oil or ghee.
- Place one of the flattened doughs in the pan and cook for 1-2 minutes, the dough should start to puff up and colour, flip it over and cook the other side.
- Repeat for the remaining dough, brushing the pan lightly before each new flatbread.
- Stack them on top of each other, serve immediately or wrap the whole stack in a clean tea-towel then wrap in foil, they will keep warm and soft like this for a few hours.