Rise up in the kitchen with everyone’s favourite iso-activity: breadmaking. Food writer Libby Kimber has sourced this simple recipe for flatbread.
Image and text from The Mindful Kitchen by Heather Thomas, photography by Xavier D. Buendia, Quarto Books, RRP $39.99.
Makes 4
- 300g plain flour, plus extra for dusting
- 1/2 tsp salt
- 50ml olive oil
- 185ml oat milk
- 1/2-1 Tbsp vegetable oil, for cooking
Combine the flour, salt, oil and oat milk in a bowl to make a soft dough. Sprinkle the work surface with flour, turn out the dough and knead for a few minutes until it is smooth. Add another teaspoon or two of flour if it is too sticky. Wrap the dough in a tea towel and let it rest in the fridge for about 30 minutes.
Dust the work surface with flour again. Cut your dough into four even pieces, roll into balls, then roll out into thin rounds (about 0.5cm thick).
Spread the oil evenly across a non-stick frying pan and place over a medium heat. Place one flatbread in the pan. It will puff up on one side and when it does, flip it and cook the other side. If it puffs up too much, pat it gently to break the air bubble. You are looking for golden brown spots on both sides. Keep flipping until you are happy. Use your fingers as well as a spatula for the process. It should take around 2 minutes to cook each flatbread.
Stack the cooked bread on a plate as you make the rest and keep a tea towel to hand to cover the bread and trap in the heat.
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