Happy New Year. Hope 2016 is a good one for all of Good Souls friends and customers.
I used to think it not worth buying pitta, flatbreads or tortillas as you could buy them fairly cheaply and they would taste ok, with a decent filling. That is, until I started to make my own. Home made versions are so delicious and flavoursome, plus you can freeze them. Thought I would share a very quick and straightforward flatbread recipe. Honestly, the only effort is a bit of rolling out but really, so worth it to have these delicious scrummy flatbreads to hand.
What you need
200g plain or wholemeal flour (or a mixture of both)
½ tsp salt
100ml warm water
2 tbsp oil (vegetable or sunflower)
What to do
1. Combine the flour and salt in a large bowl and gradually add the water.
2. Mix the flour and water. When they have combined, add the oil and then knead until you have a soft but not too sticky dough. Leave it to stand for half an hour.
3. Divide into 4 balls. Using a rolling pin, roll into thin circles. Don't worry if the circles aren't perfect, no one will notice when they are enjoying eating them.
4. Rub a little oil onto the frying pan and heat. Then add the flatbread and cook for about 2 minutes on each side. It will puff a little and have brown spots. Wrap in foil or clean dry tea towels to keep warm.
5. If you want to freeze, let the flatbreads cool and put them in zip bags. Take out and reheat from frozen when you wish to eat them.
A really lovely filling for this time of year, when you want warmth and nourishment, is a selection of root veg, roasted with cumin and chili flakes and topped with red cabbage coleslaw and lightly toasted cashews and pumpkin seeds.