My kids love flatbread. They eat it plain, they eat it smeared with nut butter, they eat it with their googie eggs in the morning, they eat it toasted and broken into shards like crunchy homemade chips, they eat it as a pizza base, they eat it for lunch with some ham and salad wrapped in a roll. I could go on. Flatbread is one of those staples that is fabulous to have in abundance in your pantry (and freezer) as it can be added to just about any meal to bulk it up. Think about using it as a naan on curry night, or as a tortilla replacement on Mexican night. It is handy to grab for kids lunches at the last minute or to break up and pop on a dip platter when last minute visitors arrive. There are so many uses for flatbread.
Considering my boys love it so much, it was really important for me to find a flatbread option that I was confident would provide adequate nutrition for them without exposing them to any unnecessary nasties. And that was no mean feat. Next time you pick up your flatbread at the supermarket or bakery, take a look at the nutritional guide on the back of the packaging. Some of the most popular flatbread / wrap brands are actually chock full of additives and preservatives to make them last longer. You’ll be surprised by what you find. I know I was. So my advice is that if you don’t recognise any of the ingredients listed on the back of bread packaging, do yourself (and your kids) a favour and put it back on the shelf and instead go to the flour isle and pick yourself up some flour and then grab a tub of natural yoghurt and make your own flatbread at home so you can be sure you know what is going into your bread.
Think it is too hard, or too time consuming to make your own? Think again. This recipe requires only 3 ingredients, takes less than 10 seconds to mix up in the food processor (no kneading required), requires a little rest time (whilst you are busy doing other things) and then when you’re ready to cook it will take a minute or two per flatbread. The end result….fabulous tasting, soft homemade pita bread, free from nasties, just waiting for you to use 101 ways.
So go on, give it a go. This one is sure to become one of those recipes you use time and time again as it is so super simple and is so versatile.
- 2 cups of SR flour
- 1 cup of plain yoghurt (natural, unsweetened yoghurt)
- Pinch of salt
- Blend all ingredients together in a food processor for 10 seconds until it comes together.
- Roll in to a ball, and place in a bowl, cover with cling wrap and let sit for at least 2 hours.
- Pull of small pieces of dough and roll into small balls, then flatten on a floured board and roll to a thin round using a rolling pin. The thinner the better.
- Cook pita dough in a dry, hot frypan until puffed and coloured and then turn them over for another minute or so.
- Remove and cover with a tea towel to keep warm and soft until time to serve, or place in the freezer once cooled, ready for use at a later date.
- Note: Don’t have any SR flour in the cupboard. Don’t sweat. You can make your own SR flour using 1 tsp baking powder mixed into 1 cup of plain flour for 1 cup of homemade SR flour.