Who doesn't love a flat bread! One of the most versatile, easy and quickly made things to come out of the kitchen.
Don't think they are only there to scoop up houmous and dips, or to have with a curry, because there are all sorts of other things you can do with them.
One of my favourite ways to eat them is at breakfast, smeared with coconut yoghurt, drizzled with Agave Maple Syrup and sprinkled with chopped pistachios and a little Dukkha if you have it. Such a great way to start the day with a decaf coffee.
Or rolled up, with dollops of vegan Labneh, a slick of vegan honey, roughly chopped flatleaf parsely and toasted walnuts.
Another breakfast I often have is flat bread topped with wilted spinach, fried mushrooms and avocado and they can also be used to make quick pizzas as a great lunchtime snack with a whole variety of toppings like sun dried tomatoes, pesto, olives, rocket and vegan cheese, or leave the cheese off and add a balsamic glaze.
Think about building layers of flavour. Start with a beany mash or maybe some slow cooked lemony courgettes. Add something crunchy or crispy like grated carrot or peppers, or roasted veg or cheese. Then top with seeds, spring onions, herbs or maybe olives.
Build new flavour combinations remembering contrasts of sweet, sour, salty and spicy.
The recipe I use which works with sweet or savoury toppings is:
150g of flour. You can use Spelt, wholemeal or plain flour or self raising flour.
A good pinch of salt.
1 tsp of baking powder (not needed if using self raising flour).
1 tbsp of plant based yoghurt. I usually use coconut because I have it in my fridge most of the time, but I have also used Soya.
75mls of water
Mix the dry ingredients together first in a bowl and then add the wet. Bring the dough together with your hands, knead for a couple of minutes and leave to rest for fifteen mins. Divide the dough into 8 portions and then roll out thinly on a well floured surface. Cook them in a very hot flat pan, ideally a cast iron one. They will take about 1-2 mins on the first side, less on the second side. You can cook them straight away without resting, but you will get less of a bubbly raised effect.
What are your favourite ways to use them?