Nearly 90% of consumers report eating at home more often to save money, and to eat healthier. Flatbread is a versatile staple perfect for quick meals, ranging from pizzas and paninis to wraps and dips. Use it as a base for toppings like caramelized onions, brie, and balsamic glaze, or turn it into a, quesadilla, or dessert with cinnamon and sugar. It also serves as a great vehicle for hummus, kebabs, or salads.
Ingredients
2 cups all-purpose flour (260g)
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons olive oil
1 teaspoon pure maple syrup or sugar
3/4 cup cold water
Avocado oil for cooking (or olive oil)
Directions
Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt together until well blended.
Make the dough: Create a well in the center of the flour mixture, and then add olive oil, maple syrup, and most of the water (reserving a few tablespoons to add later as needed). If the dough seems dry, add the remaining water.
Quickly knead and rest: When the dough comes together, transfer it to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dishcloth and let it sit for 10 minutes.
Roll dough out Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc (with rolling pin or use fingers) that’s between ⅛-inch and ¼-inch thick.
Cook: Add 1 to 2 tablespoons of oil to a skillet over medium heat. If skillet get too dry, the more you cook, add some oil. Cook until golden brown on one side, then flip. Approximately 1 to 2 minutes per side.
Keep warm: Transfer the cooked flatbread to a plate, cover it with a clean dish towel to keep it warm.
Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.
Economical and good. Enjoy!
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