Carol's flat Breads
2 cups of Milmore flour (I use wholemeal spelt and rye, but white is fine too), ½ teaspoon baking powder and ½ to 1 ts salt. Make a well in the dry ingredients and pour in 1 cup of warm water. Mix to make a soft but not sticky dough. Kneed for 5 minutes and leave covered to rest for 10 or more minutes.
Split into 8 equal balls and roll out to about 24 cm rounds - use plenty of flour to do this.
When I get to four left to roll, I put my heavy bottom pan on the stove top to heat – I use a medium heat.
Cook each bread like this: Watch the bread and when you see little air bubbles appearing in the bread turn it (takes 15-30 seconds and the bread goes a little darker), cook on the other side for the same time (it depends on your pan and your heat how long). Then flip over again and use a fish slice to push the bread onto the surface of the pan (only for about 10-15 seconds) – it should get air bubbles in it that you keep pushing down (but this depends on your flour and is not essential); turn over and do the same to the others side. Put the bread on a rack and cover with a tea towel. Repeat with the other seven breads, stacking them on top of each other under the tea towel.
The breads will stay fresh for a couple of days if sealed in a plastic bag but I put mine in the freezer while they are still warm and take them out to make in the mornings for lunches. They only take a couple of minutes to defrost on the bench.
I spread either chutney or pesto on the bread and fill with salad vegetables. They are nice with hot egg in them also. You can use them for spring roll wrappers and deep fry them, but personally I like them for lunch with salad in them.
Split into 8 equal balls and roll out to about 24 cm rounds - use plenty of flour to do this.
When I get to four left to roll, I put my heavy bottom pan on the stove top to heat – I use a medium heat.
Cook each bread like this: Watch the bread and when you see little air bubbles appearing in the bread turn it (takes 15-30 seconds and the bread goes a little darker), cook on the other side for the same time (it depends on your pan and your heat how long). Then flip over again and use a fish slice to push the bread onto the surface of the pan (only for about 10-15 seconds) – it should get air bubbles in it that you keep pushing down (but this depends on your flour and is not essential); turn over and do the same to the others side. Put the bread on a rack and cover with a tea towel. Repeat with the other seven breads, stacking them on top of each other under the tea towel.
The breads will stay fresh for a couple of days if sealed in a plastic bag but I put mine in the freezer while they are still warm and take them out to make in the mornings for lunches. They only take a couple of minutes to defrost on the bench.
I spread either chutney or pesto on the bread and fill with salad vegetables. They are nice with hot egg in them also. You can use them for spring roll wrappers and deep fry them, but personally I like them for lunch with salad in them.