We don’t really keep bread in the house anymore. Oh, sure, we have our super high fiber English muffins for breakfast but, other than that, there is no bread to be found in the cupboard. Often, though, I really enjoy an enormous salad for dinner, chock full of all kinds of bits and pieces… chopped strawberries or pears, maybe some chopped, toasted almonds or pecans, always a handful of sliced spring onion and a sprinkling of crumbled goat cheese or gorgonzola all mixed into a massive bowl of mixed greens. But that gorgeous salad is missing something. Dinner salad in my house needs bread… good bread, not sandwich bread. What to do? Because at the end of the day ain’t nobody got the time or the energy to knead dough and let it rise and blah, blah, blah. And I’m not keen on buying artisanal bread because there is always 3/4 of a loaf left over and that is pure temptation for me. This homemade, easy flatbread is absolutely perfection.
What makes this bread so special? I’ll tell you. This recipe yields 2 generous pieces of flatbread. Nothing is left over so there is no fear of temptation. Plus, as the name of the dish indicates, the bread is finished from beginning to end in under 10 minutes. 10 minutes! If dinner is more than just the two of us, this recipe doubles and even triples beautifully. The use of self-rising flour means no rising time and the bread is baked stove top in a dry, non-stick pan. Seriously, it gets no easier. The bread may be flavored with one or two tablespoons of fresh herbs. One of my favorite herbs to add is marjoram, which gives off a perfumed sort of flavor. I roll out each slice in between floured pieces of parchment paper. No fuss, no muss. This is a little jewel of a kitchen hack. Hope you like it!
Less Than 10 Minutes Flatbread
- 1/2 cup self-rising flour
- 1-2 tablespoons fresh herbs, optional
- 1/4 cup plain yoghurt, I’ve used everything from cheap, non-fat to thick, whole milk Greek and it all works
- 2 teaspoons good olive oil
- Place flour in a medium size bowl and if you’re using a fresh herb add it to the bowl. Stir well.
- To the flour add yoghurt and olive oil. Stir well until a dough is formed and all dry, floury bits on the bottom of the bowl are incorporated. I find it easier to use my hands.
- Fold a piece of parchment paper in half and flour inside.
- Divide dough evenly in half. Use your hands to form a torpedo, flour both sides and place inside floured parchment paper.
- Place a DRY, non-stick, medium size pan on stove top. Heat to medium/medium-high.
- Use a rolling pin, roll dough inside parchment paper to about a 6″x4″ diameter. It doesn’t have to be perfect.
- Shake off excess flour from rolled out dough and lay in pan for 60 seconds or until you see golden blisters on the cooked side.
- Turn and cook other side of flatbread for 30-60 seconds or until you see browned or golden blisters.
- Roll out and cook remaining ball of dough in the same manner.
- Serve immediately or cover lightly with wax paper or a clean dish towel until ready to serve.
The Irreverent Kitchen 