Making bread is a lot harder than making flatbread, that’s why I hardly ever be arsed to make it. Prove it, knock it back, prove it again, is it going to rise? Does it sound hollow? Blah blah blah – who’s got that kind of time. There’s none of that faff with flatbread, flatbread is casual. Flatbread’s wearing flip flops and a Hawiian shirt. Flatbread doesn’t give shit about your uptight conventions, flatbread’s off to a rave on Tuesday night with a bunch of people he’s just met in the pub.
A basic tomato sauce
A portion of cooked green beans
For the flatbread
A couple of cups of bread making flour
A sachet of yeast
A pinch of salt
Half a cup of warm water
Sieve the flour and mix with the yeast salt and water in a bowl.
Add the water a bit at a time until you get doughy consistency. If it too dry or too wet add more flour or water.
Kneed the dough on a floured surface for about 5 minutes. You are trying to get smooth elastic dough
Put the dough back into the bowl cover it and leave to rise somewhere warm ( your kitchen is probably fine ) for an hour or so. The dough should have roughly doubled in size.
Add a little vegetable or rape seed oil to a frying pan and heat to a medium to hot temperature.
Cut the dough into fist size chunks and flatten out with your hands or a rolling pin. Two to three millimeters is roughly the thickness you are aiming for.
Add to the pan and cook for about 5 minutes or so, turning occasionally.
Add the cooked beans to the sauce and pile over your freshly cooked flatbread.
The whole point of flatbread is that it’s casual. Don’t stress about the exact measurements, cooking times etc. After you’ve made it a couple of times you’ll know what consistency your aiming for and you’ll be knocking out nanns, chapattis and flavoured flatbreads with the casual ease of a pro.