What do you get if you take our soda bread recipe, add some ground flax seeds, then cook it like chapattis?- Why, flax flatbreads of course! It’s quick, easy and really satisfying to be able to make your own flatbreads; they are great to go with soups, stews, dips and spreads whether you’re at home or out and about, and home made breads are always tastier than anything you can buy. These particular flatbreads make a filling substitute for yeasted pittas, plus they have the added bonus of omega 3 oils and protein from the flax seeds. We usually get 6 or 7 flatbreads from this recipe:
2 cups organic wholemeal bread flour (1 cup=250ml)
1 cup plain white flour
4 tsps baking powder
50ml olive oil
2 tabs ground flax seeds
water to mix
- Rub the oil into the dry ingredients
- Add enough water to make a pliable, but not sticky, dough.
- Knead lightly until easy to handle (just a minute or two).
- Divide into balls of about twice the size you would make for chapattis and roll out into circles a little thicker than chapattis. (But not too thick or they will be cooked on the outside but raw inside!).
- Cook on a tawa or large non-stick frying pan for a few minutes, flipping them frequently to prevent scorching. They will bubble up, but not puff like chapattis.
- Serve warm or cold.
What’s your favourite home made bread when you’re in a hurry?