Bread is a classic in so many cuisines, but as students, we do not all have access to an oven. This is where the magic of flatbread occurs: it’s just like bread, but you cook it in a pan.
Almost every region has its own variation of flatbread and I can only advise you to look them up to put some culture in your dishes.
Despite that, today I’m going to present to you a quite European recipe. Here are the ingredients:
- 2 portions of flour
When I talk about “portions”, their size is really up to you and how hungry you are. - 1 portion of water
- Some garlic (add as much as you want)
- Salt and herbs
Which kind of herbs? I’d recommend basil, persley, oregano or thyme, but you can also add your favourite blended mix of herbs. - Olive oil
The preparation might lead your kitchen to be super messy, but you’ll see, it’s lots of fun.
- Take a bowl and add your flour and seasoning.
- Crush/mince your garlic and add it to the bowl.
If you want some garlic peeling tips, check “the basic”. - Add about two tablespoons of oil and water and combine with a spoon.
- Gently knead the dough to be sure it is homogenous.
How to knead? Press the dough with the palm of your hand and fold it. Repeat the process until the dough is smooth and homogenous. Finally, form a ball. - Section the dough and roll it quite thin.
If you do not have a rolling pin, you can simply use a clean glass bottle. - Brush both sides of the flatbread with olive oil.
- Throw your flatbread in a hot pan and let it cook on medium heat.
- With a spatula, flip your bread so cook both sides.
- Once it is cooked, place it on a plate and repeat the process with the next bread.
Tips to keep the flatbread warm: you can place your bread under a clean kitchen towel, a bowl or another plate. You can also directly eat it.
You can really eat this with anything: dip it in some stew or curry, spread some hummus or cheese on top, or eat it on its own. Additionally, you can store it for about 24 hours which makes it very practical if you prepare your food in advance – though, you might not need to store it: once you start eating this, you will never stop and simply binge eat your whole batch.
by Lu.
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